Save I threw this together one Saturday morning when I had leftover grilled chicken and an avocado that was perfectly ripe. The honey drizzle was a last-minute idea, something I'd seen on a breakfast menu once and never tried at home. When that first bite hit, sweet and savory and creamy all at once, I realized I'd stumbled onto something I'd be making on repeat. It's become my go-to when I want something filling but not heavy, impressive but effortless.
I made this for a friend who swore she didn't like avocado toast because it was too bland. She took one bite, paused, then asked if I could write down exactly what I did. The chicken adds substance, the honey adds surprise, and suddenly avocado toast feels like an actual meal. Now she texts me photos every time she makes it, usually with some creative garnish she's experimenting with.
Ingredients
- Sourdough or multigrain bread: Go for thick slices with a sturdy crust that can hold up to the toppings without getting soggy, and toast it until it's got some real crunch.
- Ripe avocado: It should yield gently when you press it, not mushy but not rock hard, and the lemon juice keeps it from browning if you're prepping ahead.
- Chicken breast: One medium breast is just enough for two servings, and letting it rest after grilling keeps the juices from running all over your cutting board.
- Olive oil: This helps the spices stick to the chicken and creates a light char on the grill pan.
- Garlic powder and smoked paprika: These two give the chicken a smoky, savory backbone without needing a marinade.
- Red chili flakes: Just a pinch adds warmth without overwhelming the honey's sweetness.
- Honey: The drizzle is what makes this dish memorable, cutting through the richness of the avocado.
- Fresh lemon juice: Brightens the avocado and keeps the flavors from feeling too heavy.
- Fresh cilantro or parsley: Optional but worth it for a pop of color and freshness.
Instructions
- Heat the grill pan:
- Get your grill pan or skillet nice and hot over medium-high heat before the chicken goes in. You want to hear that sizzle the moment it hits the surface.
- Season the chicken:
- Brush the chicken breast with olive oil, then sprinkle both sides with garlic powder, smoked paprika, salt, and pepper. Press the spices in gently so they stick.
- Grill the chicken:
- Lay the chicken in the hot pan and let it cook undisturbed for 6 to 7 minutes per side until the internal temperature hits 165 degrees and the juices run clear. Transfer it to a plate and let it rest for 3 minutes before slicing thinly against the grain.
- Toast the bread:
- While the chicken cooks, toast your bread slices until they're golden and crisp all the way through. You want them sturdy enough to support the toppings without bending.
- Prepare the avocado:
- Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice and a pinch of salt, then mash with a fork until mostly smooth but still a little chunky.
- Assemble the toast:
- Spread the smashed avocado evenly over each slice of toast, then layer the sliced grilled chicken on top. Sprinkle with chili flakes, drizzle with honey, and finish with fresh herbs if you like.
- Serve immediately:
- This is best eaten right away while the toast is still warm and crisp. Grab a knife and fork or just pick it up and dive in.
Save The first time I brought this to a brunch potluck, someone asked if I'd ordered it from a cafe. That's the kind of dish this is, it looks and tastes like something you'd pay fifteen dollars for, but you made it in your own kitchen with ingredients you probably already had. It's become my secret weapon for impressing people without actually stressing out.
How to Pick the Perfect Avocado
I used to just grab any avocado and hope for the best, but now I know the trick is in the gentle squeeze. It should give just a little under pressure, like pressing on a ripe peach, and the skin should be dark but not black. If the stem pulls off easily and it's green underneath, you're golden. If it's brown, it's overripe and you'll end up with mushy, stringy avocado that nobody wants on their toast.
Make It Your Own
This recipe is a fantastic base for whatever you're craving or have on hand. I've added crumbled feta for extra creaminess, swapped the chicken for grilled shrimp when I wanted something lighter, and even used everything bagel seasoning instead of chili flakes for a different kind of kick. Sometimes I'll throw on thinly sliced radishes for crunch or a handful of arugula for peppery freshness. The honey and avocado combo is the star, but the supporting cast can change every time.
Storing and Meal Prep Tips
You can grill the chicken up to two days ahead and keep it in the fridge, then just slice and warm it slightly before assembling. The avocado, though, is best mashed fresh since it browns quickly even with lemon juice. If you're packing this for lunch, keep the components separate and assemble right before eating so the toast stays crisp. I've also frozen cooked, sliced chicken in individual portions, which makes weekday mornings almost too easy.
- Store grilled chicken in an airtight container in the fridge for up to 3 days.
- Mash avocado fresh each time or press plastic wrap directly onto the surface to minimize browning.
- Toast bread just before serving for the best texture and flavor.
Save This dish has that rare quality of being both comforting and exciting at the same time. Make it once and I guarantee it'll become part of your regular rotation.
Recipe Questions
- → Can I prepare the avocado mixture ahead of time?
It's best to mash the avocado just before serving to prevent browning. If preparing ahead, add extra lemon juice, press plastic wrap directly on the surface, and refrigerate for up to 2 hours.
- → What's the best way to grill chicken breast evenly?
Pound the chicken to an even thickness before grilling. This ensures it cooks uniformly in 6-7 minutes per side. Let it rest briefly after grilling to retain moisture.
- → Can I use a different bread instead of sourdough?
Absolutely. Whole grain, ciabatta, or multigrain bread work wonderfully. Choose any sturdy bread that can support the toppings without becoming soggy.
- → How do I prevent the toast from getting soggy?
Toast the bread until it's crispy and golden. Avoid over-mashing the avocado—a slightly chunky texture helps prevent sogginess. Serve immediately after assembly.
- → Is this suitable for meal prep?
Cook the chicken and prepare components separately, storing them in airtight containers. Assemble just before eating to maintain texture and prevent the bread from absorbing moisture.
- → What are good substitutes for honey?
Maple syrup, agave nectar, or balsamic glaze all work well. For a vegan version, use maple syrup and substitute the chicken with grilled tofu.