Grilled Chicken Avocado Toast

I started making this toast on mornings when I needed something that felt indulgent but wasn't fussy. The first batch came together almost by accident, when I had leftover grilled chicken and an avocado that was perfect. The honey drizzle was a last-minute idea, born from watching my partner add it to everything savory. It worked so well that now I can't imagine this dish without that sweet, sticky finish cutting through the richness of the avocado.

I made this for a friend who claimed she didn't like avocado toast because it was too bland. She took one bite, paused, then asked if I'd written the recipe down. The smoked paprika on the chicken and that tiny bit of heat from the chili flakes completely changed her mind. Now she texts me photos every time she makes it at home, usually with some creative topping she's added.

Ingredients

• Sourdough or multigrain bread: A sturdy, crusty bread holds up to the creamy avocado without getting soggy, and toasting it well adds texture that makes every bite satisfying.
• Ripe avocado: Look for one that yields slightly to gentle pressure; too firm and it won't mash smoothly, too soft and it can taste off.
• Boneless, skinless chicken breast: A single medium breast is lean, cooks quickly, and slices beautifully when you let it rest after grilling.
• Olive oil: Brushing the chicken keeps it moist and helps the spices stick and develop a light char.
• Garlic powder and smoked paprika: These two seasonings add depth without overpowering the chicken, and the paprika brings a subtle smokiness that ties everything together.
• Red chili flakes: Just a pinch gives a gentle heat that wakes up your palate without making the dish spicy.
• Honey: The drizzle adds a touch of sweetness that contrasts beautifully with the savory elements and the creamy avocado.
• Fresh lemon juice: Brightens the avocado and keeps it from browning too quickly while adding a little zing.
• Fresh cilantro or parsley: Optional, but a handful of chopped herbs makes the plate look vibrant and adds a fresh note at the end.

Instructions

Prep the grill:

Get your grill pan or skillet nice and hot over medium high heat so the chicken gets those lovely char marks. A well heated pan means better flavor and texture.

Season the chicken:

Brush the chicken breast all over with olive oil, then sprinkle evenly with garlic powder, smoked paprika, salt, and pepper. Don't be shy with the seasoning, it needs to flavor the whole piece.

Grill the chicken:

Lay the chicken on the hot pan and let it cook undisturbed for 6 to 7 minutes per side until the juices run clear and it's cooked through. Let it rest on a plate for 3 minutes before slicing so the juices redistribute.

Toast the bread:

While the chicken is cooking, toast your bread slices until they're golden and crisp. You want them sturdy enough to support all the toppings without bending.

Mash the avocado:

Halve the avocado, remove the pit, and scoop the flesh into a bowl with the lemon juice and a pinch of salt. Mash it with a fork until mostly smooth but still a little chunky for texture.

Assemble the toast:

Spread the smashed avocado generously over each toasted slice, then layer on the sliced grilled chicken. Finish with a sprinkle of chili flakes, a drizzle of honey, and fresh herbs if you're using them.

Serve:

Eat this right away while the toast is still warm and crisp. It doesn't hold well once assembled, so make it and enjoy it immediately.

Save

One Sunday morning I made this for my sister after a long week, and she sat at the counter in her pajamas, quiet for the first time in days. She didn't say much, just ate slowly and sipped her coffee. When she finished, she looked up and said it was exactly what she needed. Sometimes food does more than fill you up.

How to Choose Your Bread

Sourdough is my go to because the tangy flavor plays beautifully with the creamy avocado and the sweetness of the honey. Multigrain adds a nutty texture and extra fiber, which makes the dish feel a little heartier. Whatever you choose, make sure it's thick cut and sturdy. Thin sandwich bread will fall apart under the weight of the toppings, and you'll end up with a messy plate instead of a satisfying bite.

Adjusting the Heat and Sweetness

The chili flakes and honey are what make this dish come alive, but everyone's taste is different. If you like more heat, add extra chili flakes or a few dashes of hot sauce on top. If you prefer it sweeter, be generous with the honey or swap in maple syrup for a deeper flavor. I've also tried a balsamic glaze instead of honey, and it worked surprisingly well, adding a tangy sweetness that felt a little more savory.

Making It Your Own

This recipe is a great base, but it loves additions. I've topped it with thinly sliced radishes for crunch, cherry tomatoes for bursts of juice, or even a soft poached egg when I want it to feel more like breakfast. A sprinkle of everything bagel seasoning adds a fun twist, and crumbled feta or goat cheese brings a creamy, tangy richness. Once you get the base down, you can play with it endlessly.

• Add sliced cucumber or pickled onions for a fresh, tangy bite.
• Swap grilled tofu for chicken and use maple syrup instead of honey for a plant based version.
• Try arugula or microgreens on top for a peppery, elegant finish.

Save

This toast has become one of those dishes I turn to when I want something satisfying without spending forever in the kitchen. It's simple, but it never feels boring, and every time I make it, it tastes just as good as the first.

Recipe Q&A

→ How do I know when the chicken is fully cooked?

Grill the chicken breast 6-7 minutes per side until the juices run clear when pierced and the internal temperature reaches 165°F (74°C). Let it rest for 3 minutes before slicing for optimal tenderness.

→ Can I prepare the avocado ahead of time?

It's best to mash the avocado just before serving to prevent browning. If preparing earlier, add lemon juice and press plastic wrap directly onto the surface to minimize oxidation.

→ What bread works best for this dish?

Sourdough and multigrain bread provide ideal texture and structure. Whole grain varieties add fiber and nutty flavor. Toast until golden and crisp to support the toppings without becoming soggy.

→ Is there a vegan alternative to this dish?

Yes—substitute grilled tofu for chicken and use maple syrup instead of honey. Season the tofu similarly with garlic powder and smoked paprika for the same smoky flavor profile.

→ What can I add for extra crunch and flavor?

Layer thin slices of radishes, cucumber, or crispy bacon between the avocado and chicken. Fresh cilantro or parsley adds brightness, while a squeeze of lime juice enhances the overall taste.

→ How should I store leftover grilled chicken?

Store cooled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before using. Assemble toast fresh for best texture and flavor.