Save My mornings used to be a blur of cereal boxes and burnt toast until a friend showed up at my door with grilled chicken and a bag of avocados, insisting we needed real food before a long hike. We threw together what we had, and that first bite of creamy avocado cut with honey and heat made me realize breakfast didn't have to be boring. The sweetness against the smoky chicken was unexpected, almost playful. Now, whenever I need something filling that doesn't feel heavy, this is what I reach for.
I made this for my sister once when she came over exhausted from work, skeptical that anything quick could taste this good. She sat at my kitchen counter, quiet at first, then halfway through her second slice she asked me to text her the recipe. It became her go to meal for weeks, and every time she made it, she'd send me a photo with some new topping she tried. That's the thing about simple recipes: they leave room for you to make them your own.
Ingredients
- 2 large slices sourdough or multigrain bread: Sourdough holds up better under the avocado without getting soggy, and its tangy flavor balances the richness beautifully.
- 1 ripe avocado: Look for one that yields slightly when you press it, ripe avocados mash smoothly and taste buttery, not watery or fibrous.
- 1 medium boneless, skinless chicken breast: A single breast is enough for two servings when sliced thin, and grilling it keeps the flavor clean and smoky.
- 1 tablespoon olive oil: This helps the seasoning stick and keeps the chicken moist during grilling.
- 1/2 teaspoon garlic powder: Garlic powder distributes more evenly than fresh garlic and won't burn on the grill.
- 1/2 teaspoon smoked paprika: This adds a subtle smokiness that makes the chicken taste like it came off a summer barbecue.
- Salt and freshly ground black pepper, to taste: Season generously, the chicken needs it to stand up to the creamy avocado.
- 1/4 teaspoon red chili flakes: A little heat wakes up the whole dish without overwhelming it.
- 2 teaspoons honey: The sweetness cuts through the richness and plays off the spice in a way that feels almost addictive.
- 1 tablespoon fresh lemon juice: This keeps the avocado bright green and adds a necessary sharpness.
- Fresh cilantro or parsley, chopped (optional): A handful of herbs adds freshness and makes the plate look alive.
Instructions
- Preheat your grill pan:
- Set a grill pan or skillet over medium high heat and let it warm up for a couple of minutes. You want it hot enough that the chicken sizzles when 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 seasoning gently into the meat so it sticks.
- Grill the chicken:
- Place the chicken on the hot pan and let it cook undisturbed for 6 to 7 minutes per side, until the juices run clear and the internal temperature hits 165 degrees. Transfer it to a plate and let it rest for 3 minutes before slicing it thinly against the grain.
- Toast the bread:
- While the chicken cooks, 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:
- Cut the avocado in half, 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 have them.
- Serve immediately:
- This is best eaten right away while the toast is still warm and crisp. Grab a napkin and enjoy every messy, delicious bite.
Save There was a Sunday morning when I made this for myself and ate it standing by the window, watching the neighborhood wake up. The honey dripped onto my fingers, and I didn't care. It was one of those small, unplanned moments where food tastes better because you're fully present. That's what this recipe gives me every time: permission to slow down for twenty five minutes and actually enjoy what I'm eating.
Customizing Your Toast
Once you've made this a few times, you'll start seeing where you can play. Sliced radishes add a peppery crunch that contrasts beautifully with the creamy avocado. Thin cucumber ribbons bring a cool, refreshing note. I've even added crumbled feta when I wanted something more indulgent. The base recipe is forgiving, so treat it like a template and add whatever sounds good to you that day.
Making It Ahead
You can grill the chicken the night before and store it in the fridge, then slice it cold or warm it gently before assembling. The avocado, however, is best mashed fresh since it oxidizes quickly even with lemon juice. If you're meal prepping, keep the components separate and put everything together right before eating. That way, the toast stays crisp and the flavors stay bright.
Serving Suggestions
This works beautifully as a standalone meal, but if you want to round it out, serve it with a handful of mixed greens dressed lightly in olive oil and lemon. A cup of hot coffee or a cold pressed juice on the side makes it feel like a proper brunch. Sometimes I'll add a fried egg on top if I'm extra hungry, the runny yolk mixing with the avocado is almost too good.
- Pair it with a simple arugula salad for a complete plate.
- Serve alongside fresh fruit like berries or melon for a sweet contrast.
- Add a fried or poached egg on top for extra richness and protein.
Save This recipe doesn't ask much of you, but it gives back more than you'd expect. It's quick, satisfying, and just interesting enough to make you feel like you actually cooked something worth sitting down for.
Recipe FAQ
- → 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, toss with lemon juice and store in an airtight container for up to 2 hours. Press plastic wrap directly onto the surface to minimize oxidation.
- → How do I know when the chicken is fully cooked?
Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C). The juices should run clear when pierced, and the thickest part should show no pink. Let it rest for 3 minutes before slicing for optimal juiciness.
- → What bread works best for this dish?
Sourdough and multigrain breads provide excellent structure and flavor. Choose thick-cut slices that can hold the creamy toppings without becoming soggy. Whole grain varieties add fiber and nutty undertones that complement the avocado.
- → Can I make this vegetarian or vegan?
Yes! Substitute grilled tofu or chickpeas for chicken, pressed until golden and seasoned identically. Replace honey with maple syrup or agave nectar for a fully vegan version while maintaining the sweet-savory contrast.
- → What sides pair well with this toast?
A simple mixed green salad, roasted tomatoes, or fresh fruit complements the protein-rich main. For brunch, serve alongside fresh juice or coffee. Pickled vegetables add brightness without overwhelming the delicate avocado flavor.
- → How do I prevent the toast from getting soggy?
Toast the bread until crispy and golden, then spread the avocado mixture immediately before serving. Avoid pre-assembling more than 5 minutes before eating. The warm toast helps firm up the avocado slightly, creating better texture contrast.