Smashed Avocado Chicken Toast

There was a Tuesday morning when I had fifteen minutes before a meeting and nothing but half an avocado, leftover grilled chicken, and a hunch. I smashed, I toasted, I drizzled honey because why not, and suddenly I had something that tasted like I'd planned it all along. That's how this recipe was born, not from careful planning, but from hunger and a willingness to trust what was already in the fridge. Now it's my go-to when I want something that feels indulgent but comes together faster than I can finish my coffee.

I made this for my sister once after her early yoga class, and she kept quiet for the first three bites, which is how I knew it worked. She finally looked up and said it tasted like something from a cafe, but better because it wasn't trying too hard. We sat on the porch with our plates, and she asked for the recipe before she even finished eating. That's when I realized this dish had crossed over from quick fix to something worth sharing.

Ingredients

• Sourdough or multigrain bread: The base needs structure to hold up under creamy avocado and juicy chicken, so pick something with a sturdy crumb and toast it well.
• Ripe avocado: It should yield gently when you press it, not mushy but not rock hard, because that perfect creaminess is what makes the whole thing work.
• Boneless, skinless chicken breast: One medium breast is just enough for two servings, and pounding it to even thickness helps it cook faster and stay tender.
• Olive oil: Used to coat the chicken before grilling, it helps the spices stick and adds a subtle richness.
• Garlic powder and smoked paprika: These two give the chicken a warm, smoky backbone without needing a marinade.
• Red chili flakes: Just a pinch brings gentle heat that wakes up the sweetness of the honey.
• Honey: The drizzle at the end is not optional in my book, it ties everything together with a glossy, sweet finish.
• Fresh lemon juice: Brightens the avocado and keeps it from browning too fast if you're not eating right away.
• Fresh cilantro or parsley: A handful of herbs on top adds color and a fresh note that cuts through the richness.

Instructions

Heat your pan:

Get your grill pan or skillet screaming hot over medium high heat before the chicken goes in. This ensures you get those beautiful char marks and a good sear without drying out the meat.

Season the chicken:

Brush the breast with olive oil, then sprinkle garlic powder, smoked paprika, salt, and pepper all over. Press the spices in gently so they stick and form a flavorful crust.

Grill until golden:

Lay the chicken in the pan and let it cook undisturbed for six to seven minutes per side, flipping only once. You'll know it's ready when the juices run clear and the internal temperature hits 165 degrees, then let it rest for three minutes before slicing.

Toast the bread:

While the chicken cooks, toast your bread slices until they're golden and crisp on the edges. You want them sturdy enough to hold all the toppings without getting soggy.

Mash the avocado:

Scoop the avocado flesh into a bowl, add lemon juice and a pinch of salt, then mash with a fork until mostly smooth with a few chunky bits. Taste it and adjust seasoning if needed.

Assemble:

Spread the mashed avocado generously over each toast, then layer the sliced chicken on top in overlapping ribbons. Finish with a sprinkle of chili flakes, a slow drizzle of honey, and a scattering of fresh herbs if you have them.

Serve right away:

This dish is best eaten immediately while the toast is still warm and crisp. Grab a fork and knife, or just pick it up and go for it.

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One Saturday I made this for breakfast and ate it standing by the kitchen window, watching the neighbor's cat hunt invisible things in the grass. The honey caught the morning light as it dripped down the side of the toast, and I remember thinking that sometimes the best meals are the ones you don't overthink. It wasn't fancy, but it felt right, like I'd finally figured out how to feed myself well without making it complicated.

How to Pick the Right Bread

You want something with an open crumb and a chewy crust, like a good sourdough or a hearty multigrain. Avoid anything too soft or fluffy, it'll collapse under the weight of the toppings and turn into a sad, soggy mess. I've also tried this on rye and it was excellent, adding a slight tang that played nicely with the avocado. If you're going gluten free, choose a sturdy slice that toasts up crisp, not one that crumbles at the first touch.

Making It Ahead

The chicken can be grilled the night before and stored in the fridge, then sliced cold or warmed gently in a pan. I wouldn't mash the avocado until you're ready to eat, but you can prep it by squeezing lemon juice over the cut halves and wrapping them tightly in plastic wrap. Toast the bread fresh, always, because reheating never quite brings back that crunch. This way you can have everything ready to assemble in less than three minutes when hunger strikes.

Ways to Mix It Up

Sometimes I add a fried egg on top for extra richness, the runny yolk mixing with the avocado is a beautiful thing. Sliced radishes or cucumber bring a crisp, refreshing contrast that works especially well in warmer weather. If you want more heat, swap the chili flakes for a few dashes of hot sauce or a thin slice of fresh jalapeño.

• Try crumbled feta or goat cheese for a tangy, creamy layer between the avocado and chicken.
• Use grilled shrimp or tofu instead of chicken for a different protein that still loves the honey drizzle.
• Swap honey for maple syrup and add a handful of arugula for a peppery, earthy finish.

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This is the kind of recipe that grows with you, adapting to whatever you have on hand or whatever mood you're in. Make it once, then make it yours.

Recipe FAQs

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

Grill the chicken for 6–7 minutes per side until the juices run clear and the internal temperature reaches 165°F (74°C). Let it rest for 3 minutes before slicing to retain moisture.

→ Can I prepare the avocado ahead of time?

It's best to mash the avocado just before serving to prevent browning. However, you can prepare it up to 2 hours ahead and store it in an airtight container with plastic wrap directly on the surface to minimize oxidation.

→ What bread works best for this dish?

Sourdough or multigrain bread are ideal choices for their sturdy texture and flavor. Whole grain bread adds extra fiber and nutrition. Avoid soft breads that may become soggy.

→ Can I make this vegetarian?

Absolutely. Substitute the grilled chicken with grilled tofu, tempeh, or roasted chickpeas. Season them similarly with garlic powder and smoked paprika for comparable flavor depth.

→ What can I add for extra texture and nutrition?

Consider adding sliced radishes or thin cucumber for crunch, microgreens for freshness, or a fried egg on top for additional protein. Cherry tomatoes also pair beautifully with this combination.

→ Is honey necessary, or can I use an alternative?

Honey is optional but adds a lovely savory-sweet balance. Maple syrup, agave, or even a touch of hot sauce work as substitutes. For vegans, maple syrup is an excellent option.