Save One Saturday morning, I was staring into the fridge with zero motivation to cook anything complicated. There was leftover chicken breast, half an avocado threatening to go brown, and some sourdough I'd forgotten about. I threw it all together on toast, added honey because I was out of hot sauce, and somehow ended up with the best breakfast I'd made in weeks. My partner took one bite and said it tasted like something you'd pay fifteen dollars for at brunch, which felt like the highest compliment a lazy Saturday invention could get.
I started making this for friends who'd drop by unexpectedly on weekend mornings. It became my signature move because it looked impressive but never stressed me out. One friend who claimed she hated avocado toast asked for the recipe after her second slice, which I still bring up whenever she gets picky about food. There's something about the warm grilled chicken against cool creamy avocado that just works, and the honey drizzle turns skeptics into believers every single time.
Ingredients
- Sourdough or multigrain bread: Go for thick slices that can handle the weight of toppings without getting soggy, and toast them dark enough to stay crispy under all that avocado.
- Ripe avocado: It should yield slightly when you press it, if it's rock hard wait a day, if it's mushy you've waited too long.
- Boneless skinless chicken breast: Pound it to even thickness if one end is thicker than the other so it cooks uniformly and stays juicy.
- Olive oil: Use enough to coat the chicken well, it helps the spices stick and prevents sticking to the pan.
- Garlic powder and smoked paprika: These two together give the chicken a subtle smoky depth without needing a dozen ingredients.
- Red chili flakes: Start with less if you're heat sensitive, you can always add more but you can't take it back.
- Honey: The real magic ingredient, it balances the chili and brings everything together in a way that surprises people.
- Fresh lemon juice: Keeps the avocado green and adds brightness that cuts through the richness.
- Fresh cilantro or parsley: Optional but worth it for color and a fresh herby note at the end.
Instructions
- Get the pan hot:
- Preheat your grill pan or skillet over medium high heat until a drop of water sizzles and evaporates immediately. A hot pan gives you those beautiful grill marks and keeps the chicken from sticking.
- Season the chicken:
- Brush olive oil all over the chicken breast, then sprinkle garlic powder, smoked paprika, salt, and pepper evenly on both sides. Press the spices in gently with your fingers so they adhere.
- Grill until golden:
- Place the chicken on the hot pan and let it cook undisturbed for six to seven minutes, then flip and cook the other side until the internal temperature hits 165 degrees. Let it rest on a plate for three minutes before slicing so the juices redistribute.
- Toast the bread:
- While the chicken cooks, toast your bread slices until they're deeply golden and crisp. Pale toast will get soggy fast under the avocado.
- Mash the avocado:
- Scoop the avocado into a bowl, add lemon juice and a pinch of salt, then mash with a fork until mostly smooth with a few chunks. Taste and adjust salt if needed.
- Build your toast:
- Spread the mashed avocado thickly over each toast slice, then layer on the sliced chicken. Finish with a pinch of chili flakes, a generous drizzle of honey, and fresh herbs if you have them.
Save The first time I brought this to a potluck brunch, I worried it was too simple compared to everyone else's casseroles and quiches. But people kept coming back to the platter, and someone's kid who reportedly only ate plain pasta asked for a second piece. That's when I realized the best recipes aren't always the most complicated ones, they're the ones people actually want to keep eating. I've made this dozens of times since and it never fails to disappear fast.
Making It Your Own
I've played around with this toast more times than I can count. Sometimes I add thinly sliced radishes for crunch, or cucumber ribbons when it's hot outside and I want something cooling. A fried egg on top turns it into an even heartier meal, and crumbled feta or goat cheese adds a tangy creaminess that pairs beautifully with the honey. If you're feeling adventurous, swap the honey for hot honey or add a few pickled jalapeños for extra punch.
Storage and Prep Ahead
You can grill the chicken up to two days ahead and keep it in the fridge, then just slice and reheat it gently or serve it cold. The avocado mash is best made fresh, but if you need to prep it an hour or two early, press plastic wrap directly onto the surface and refrigerate. Toast the bread right before serving because nobody wants soggy toast, and assemble everything at the last minute for maximum texture contrast and visual appeal.
Serving Suggestions
This toast is filling enough to stand alone for breakfast or lunch, but I like pairing it with a simple arugula salad dressed with lemon and olive oil to keep things light. If you're serving it for brunch, set out extra chili flakes and honey so people can adjust to their taste. It also works well cut into smaller pieces as an appetizer, though be warned they'll vanish before you finish plating the rest of your menu.
- Serve with fresh fruit or a smoothie for a balanced breakfast.
- Pair with sweet potato fries for a more indulgent lunch.
- Cut into bite sized pieces for a party appetizer that actually gets eaten.
Save This toast has become my answer to so many moments when I need something satisfying without the fuss. Whether you make it exactly as written or riff on it with whatever's in your fridge, I hope it becomes one of those recipes you return to again and again.
Recipe FAQs
- → How do I know when the chicken is fully cooked?
Grill the chicken for 6-7 minutes per side until the juices run clear and it reaches 165°F internally. Let it rest for 3 minutes before slicing to keep it tender and juicy.
- → Can I use a different type of bread?
Absolutely. Sourdough, multigrain, whole wheat, or even ciabatta work beautifully. Choose bread sturdy enough to support the toppings without becoming soggy.
- → What's the best way to mash the avocado?
Cut the avocado in half, scoop into a bowl, and use a fork to mash until mostly smooth with some small chunks remaining. Add lemon juice and salt immediately to prevent browning.
- → Can I make this ahead of time?
Prepare the grilled chicken and toast in advance, but assemble just before serving. Avocado browns quickly when exposed to air, so add it fresh for the best presentation.
- → What are some good substitutions?
Try maple syrup instead of honey, add roasted vegetables, or substitute grilled tofu for chicken. Sliced radishes or cucumber add extra crunch and freshness.
- → Is this dish suitable for meal prep?
The chicken and toast can be prepared separately and stored for 2-3 days. Assemble fresh when ready to eat to maintain texture and prevent the avocado from oxidizing.