Smashed Avocado Chicken Toast

The smell of smoked paprika hitting hot oil is what hooked me on this toast. I was trying to throw together something quick before a meeting, and what came out of my kitchen that morning turned into my most-made breakfast for the next three months. The sweet honey against the chili flakes was an accident, a drizzle I added because the bottle was sitting on the counter, and it turned out to be the move that made everything click.

I made this for my sister once when she showed up unannounced and starving. She stood in my kitchen, watched me smash the avocado with the back of a fork, and said it looked like something from a menu she'd pay fifteen dollars for. When she took the first bite, she went quiet for a second, then asked me to text her the ingredients before she left. That's when I knew this one was a keeper.

Ingredients

• Sourdough or multigrain bread: You want something with texture and structure, thick enough to hold the toppings without getting soggy under the avocado.
• Ripe avocado: It should give a little when you press it, ripe enough to mash easily but not so soft it turns brown and watery.
• Boneless, skinless chicken breast: A medium-sized breast is just right for two servings, and it grills up tender when you don't overcook it.
• Olive oil: This helps the spices stick to the chicken and keeps it from drying out on the grill.
• Garlic powder: A little goes a long way, it adds depth without overpowering the sweetness that comes later.
• Smoked paprika: This is the secret, it gives the chicken a smoky edge that makes it taste more complex than the effort you put in.
• Salt and black pepper: Season generously, chicken needs it and so does the avocado.
• Red chili flakes: Just a pinch brings heat that balances the honey beautifully.
• Honey: The drizzle at the end is not optional, it ties the whole thing together in a way you have to taste to believe.
• Fresh lemon juice: Keeps the avocado green and adds brightness that cuts through the richness.
• Fresh cilantro or parsley: Optional but worth it, the fresh herb note makes it feel finished.

Instructions

Heat the pan:

Get your 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 all over with olive oil, then sprinkle both sides with garlic powder, smoked paprika, salt, and pepper. Press the spices in gently so they stick.

Grill the chicken:

Lay the chicken in the hot pan and let it cook undisturbed for 6 to 7 minutes, then flip and cook the other side until the juices run clear. Let it rest on a plate for 3 minutes before slicing it thin.

Toast the bread:

While the chicken cooks, toast your bread slices until they are golden and crisp. You want them sturdy enough to support everything you are about to pile on top.

Mash the avocado:

Halve the avocado, 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 with a few chunky bits.

Build the toast:

Spread the smashed avocado evenly over each slice of toast, then layer the sliced chicken on top. Sprinkle with chili flakes, drizzle honey over everything, and add fresh herbs if you have them.

Serve right away:

This 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.

Save

There was a Sunday morning when I made this toast for myself and sat by the window with coffee, no phone, no plans. The honey dripped down the side of the toast and I caught it with my finger, licking it off without thinking. It was one of those small, quiet moments where food tastes better because you are fully there. I have chased that feeling in my kitchen ever since.

Choosing Your Bread

The bread matters more than you think. I have tried this on thin sandwich bread and it fell apart under the weight of the toppings. Sourdough holds up beautifully and adds a tangy note that plays well with the avocado. Multigrain gives you extra texture and a nutty flavor that makes the whole thing feel a little heartier. Whatever you pick, make sure it is thick cut and toasted until it has some real crunch.

Getting the Chicken Right

Overcooked chicken ruins this dish fast. I learned to pull it off the heat the second the juices run clear, because it keeps cooking a little while it rests. If you pound the breast to an even thickness before grilling, it cooks more evenly and you do not end up with a dry edge and a raw center. A meat thermometer helps, you are looking for 165 degrees, but honestly after a few tries you will know it by feel and color.

Ways to Switch It Up

This toast is a template you can play with depending on what is in your fridge or what you are craving. I have added thinly sliced radishes for crunch, swapped the honey for hot honey when I wanted more heat, and used grilled tofu instead of chicken when I was cooking for my vegetarian friend. The core idea stays the same, creamy, spicy, sweet, crunchy, but the details can shift with your mood.

• Try adding a fried egg on top for extra richness and runny yolk.
• Crumbled feta or goat cheese adds a tangy, creamy layer that works surprisingly well.
• A handful of arugula or microgreens between the avocado and chicken brings a peppery freshness.

Save

This toast has become my answer to mornings when I want something that feels like care without a lot of fuss. It is the kind of meal that makes you slow down just enough to enjoy it, and that is worth more than the twenty-five minutes it takes to make.

Recipe FAQs

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

Grill the chicken for 6–7 minutes per side until the internal juices run clear and a meat thermometer reads 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 assembly to prevent browning. If preparing ahead, add lemon juice and press plastic wrap directly onto the surface to minimize oxidation.

→ What bread works best for this dish?

Sourdough or multigrain bread provides the ideal texture and flavor. Toast until golden and crisp to create a sturdy base that won't get soggy from the avocado.

→ How can I make this dish suitable for vegans?

Substitute grilled tofu for chicken, using the same seasoning blend. Replace honey with maple syrup and ensure your bread contains no animal products for a fully vegan meal.

→ What are good additions to enhance the flavor?

Try adding sliced radishes or thin cucumber for extra crunch, fresh cilantro or parsley for brightness, or a squeeze of fresh lime juice for additional tang.