Smashed Avocado Chicken Toast (Print Version)

Grilled chicken 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

# How to Make It:

01 - Preheat a grill pan or skillet over medium-high heat.
02 - Brush the chicken breast with olive oil and season with garlic powder, smoked paprika, salt, and pepper.
03 - Grill the chicken for 6 to 7 minutes per side, or 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, a pinch of salt, and mash until mostly smooth.
06 - Spread the smashed avocado evenly over each slice of toast.
07 - Arrange grilled chicken slices on top of the avocado.
08 - Sprinkle with chili flakes, drizzle with honey, and garnish with fresh herbs if desired.
09 - Serve immediately.

# Expert Advice:

01 -
  • It tastes like brunch at a cafe but comes together in your own kitchen in under half an hour.
  • The honey and chili flake combo creates this addictive sweet heat that makes plain avocado toast feel like a whole event.
  • High protein and satisfying enough that you won't be sneaking snacks an hour later.
  • It looks impressive with almost no effort, perfect when someone unexpected shows up hungry.
02 -
  • Don't skip letting the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying in the meat.
  • If your avocado isn't ripe enough, it won't mash smoothly and you'll end up with chunks that don't spread well.
  • Add the honey at the very end, not before, or it will sink into the avocado and you'll lose that glossy drizzle effect.
03 -
  • Pound the chicken breast to an even thickness before grilling so it cooks evenly and you don't end up with dry edges and a raw center.
  • Warm your honey bottle in hot water for a few seconds before drizzling, it flows smoother and looks more professional.
  • If you want more heat, add a pinch of cayenne to the chicken seasoning instead of just relying on the chili flakes at the end.
Return