Smashed Avocado Chicken Toast (Printer View)

Grilled chicken breast served over creamy smashed avocado on toasted bread with chili flakes and honey drizzle.

# What you'll need:

→ Bread & Base

01 - 2 large slices sourdough or multigrain bread
02 - 1 ripe avocado

→ Chicken

03 - 1 medium boneless, skinless chicken breast
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - Salt and freshly ground black pepper to taste

→ Toppings

08 - 1/4 teaspoon red chili flakes
09 - 2 teaspoons honey
10 - 1 tablespoon fresh lemon juice

→ Optional Garnish

11 - Fresh cilantro or parsley, chopped

# Method:

01 - Preheat a grill pan or skillet over medium-high heat.
02 - Brush the chicken breast with olive oil and season generously with garlic powder, smoked paprika, salt, and pepper.
03 - Grill the chicken for 6 to 7 minutes per side until cooked through and juices run clear. Transfer to a plate and let rest for 3 minutes, then slice thinly.
04 - While the chicken cooks, toast the bread slices until golden and crisp.
05 - Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add lemon juice and a pinch of salt, then mash until mostly smooth.
06 - Spread the smashed avocado evenly over each slice of toast.
07 - Arrange the grilled chicken slices on top of the avocado layer.
08 - Sprinkle with chili flakes, drizzle with honey, and garnish with fresh herbs if desired.
09 - Serve immediately while the toast is still warm and crisp.

# Expert Advice:

01 -
  • It feels fancy but comes together faster than ordering delivery.
  • The sweet honey against smoky chicken and creamy avocado hits every craving at once.
  • You can prep the chicken ahead and toast fresh bread whenever hunger strikes.
  • It's filling enough to keep you going without that heavy, sluggish feeling afterward.
02 -
  • Letting the chicken rest before slicing is non-negotiable, cutting it too soon releases all the juices onto the cutting board instead of keeping them inside the meat.
  • Don't skimp on toasting the bread, soggy toast ruins the whole experience and makes it harder to eat without everything sliding off.
  • Taste the avocado before spreading it, sometimes it needs more lemon or salt depending on the ripeness and your preference.
03 -
  • Use a meat thermometer to check that the chicken reaches 165 degrees, it takes the guesswork out and prevents overcooking.
  • Warm the honey slightly before drizzling so it flows in a thin stream and coats everything evenly instead of clumping in one spot.
  • If your avocado isn't quite ripe, let it sit in a paper bag with a banana overnight to speed things up.
Return