Save My mornings used to be a blur of granola bars and regret until a friend showed me her go-to brunch trick: good bread, ripe avocado, and leftover grilled chicken from the night before. It sounded almost too simple, but the first bite changed everything. The creamy avocado melted into the warm toast, the chicken added just enough heft, and then came the unexpected twist: a drizzle of honey and a pinch of chili flakes that made the whole thing sing. Now it is my default when I want something that feels indulgent but comes together in under half an hour.
I made this for my sister one Sunday after she complained that healthy food was boring. She took one bite, paused, then asked if I had secretly ordered takeout. The look on her face when I told her it took me twenty minutes was priceless. We ended up sitting on the porch with our plates, the honey dripping onto our fingers, laughing about how something so easy could taste this good. Since then, she texts me every time she makes it, usually with a photo and way too many emojis.
Ingredients
- Sourdough or multigrain bread: The foundation here, so choose something with a sturdy crust that can hold up to the creamy avocado without getting soggy.
- Ripe avocado: Look for one that yields slightly when you press it, not mushy but not rock hard either, and always add lemon juice to keep it bright green.
- Boneless, skinless chicken breast: A lean protein that grills beautifully, but do not skip the resting step or it will dry out on you.
- Olive oil: Helps the seasoning stick and keeps the chicken moist while it cooks.
- Garlic powder and smoked paprika: These two give the chicken a subtle smoky depth without overwhelming the delicate avocado.
- Salt and black pepper: Season generously, especially the avocado, or the whole dish will taste flat.
- Red chili flakes: Just a pinch adds a gentle heat that plays perfectly with the sweetness of the honey.
- Honey: The secret weapon that ties everything together with a glossy, floral sweetness.
- Fresh lemon juice: Brightens the avocado and keeps it from turning brown if you have any leftovers.
- Fresh cilantro or parsley: Optional, but a handful of chopped herbs makes it feel a little more special.
Instructions
- Get the grill pan hot:
- Preheat your grill pan or skillet over medium-high heat until a drop of water sizzles and evaporates instantly. This ensures those gorgeous sear marks and locks in the juices.
- Season the chicken:
- Brush the chicken breast all over with olive oil, then sprinkle both sides with garlic powder, smoked paprika, salt, and pepper. Do not be shy with the seasoning, it is the only flavor going into the meat.
- Grill until golden:
- Place the chicken on the hot pan and let it cook undisturbed for 6 to 7 minutes per side, or until the internal temperature hits 165 degrees and the juices run clear. Let it rest for 3 minutes before slicing so the moisture stays inside.
- Toast the bread:
- While the chicken cooks, toast your bread slices until they are golden and crisp on the edges. You want a sturdy base that can handle all the toppings without falling apart.
- Mash the avocado:
- Halve the avocado, remove the pit, and scoop the flesh into a bowl. Add lemon juice and a pinch of salt, then mash with a fork until mostly smooth but still a little chunky for texture.
- Assemble the toast:
- Spread the smashed avocado generously over each slice of warm toast. Layer the sliced grilled chicken on top, then sprinkle with chili flakes and drizzle with honey.
- Garnish and serve:
- Finish with a handful of fresh cilantro or parsley if you like, and serve immediately while everything is still warm. This one does not wait well, so eat it right away.
Save One morning I made this for a friend who swore she hated avocado toast because it was too trendy and boring. I did not tell her what I was making, just handed her a plate. She finished it in about four minutes flat, then asked what kind of magic I had put on that chicken. When I told her it was avocado toast, she laughed so hard she almost choked. Now she makes it every Saturday and sends me updates on her honey drizzle technique.
Choosing Your Bread
The bread is not just a vehicle here, it is part of the experience. Sourdough brings a tangy contrast that cuts through the richness of the avocado, while multigrain adds a nutty chew and extra fiber. I have tried this on everything from ciabatta to rye, and the key is always a thick slice with a good crust. Thin sandwich bread will buckle under the weight of the toppings, and you will end up with a soggy mess. Toast it until the edges are crisp and the center is still a little tender, so every bite has contrast.
Making It Your Own
This recipe is incredibly forgiving and loves improvisation. If you have leftover grilled chicken from dinner, skip the cooking step entirely and just warm the slices in a pan. I have added sliced radishes for crunch, swapped the honey for maple syrup when I was out, and even used grilled tofu when my vegetarian cousin came over. One time I threw on a fried egg because I had extra time, and the runny yolk mixing with the avocado was almost too good. The base formula works, but do not be afraid to riff on it based on what is in your fridge.
Serving and Storing
This dish is best eaten immediately, while the toast is still warm and the chicken is freshly sliced. If you need to prep ahead, grill the chicken the night before and store it in the fridge, then reheat it gently before assembling. The avocado will start to brown after about an hour, even with lemon juice, so mash it right before you are ready to eat. Leftovers do not really work here, but honestly, there are never any leftovers.
- Serve with a side of fresh fruit or a simple arugula salad to round out the meal.
- If you are feeding a crowd, set up a toast bar and let everyone build their own with different toppings.
- Pair it with cold brew or fresh orange juice for the ultimate brunch vibe.
Save This toast has become my answer to lazy mornings, unexpected guests, and days when I need something nourishing without the fuss. It is proof that a few good ingredients and a little bit of heat can turn into something you will want to make over and over again.
Recipe FAQs
- → How do I achieve perfectly grilled chicken without drying it out?
Pound the chicken breast to an even thickness before seasoning. Grill over medium-high heat for 6-7 minutes per side, monitoring closely. The juices should run clear when done. Let it rest for 3 minutes before slicing to retain moisture.
- → What's the best way to mash the avocado?
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Use a fork to mash until mostly smooth with some small chunks remaining. Add lemon juice and salt immediately to prevent browning.
- → Can I prepare the chicken ahead of time?
Yes, grill the chicken up to 4 hours in advance and refrigerate. Slice just before serving and layer over the toast for best results. You can warm the slices briefly in a skillet if preferred.
- → What bread works best for this dish?
Sourdough or multigrain bread are ideal choices. Both provide sturdy texture and won't get soggy under the avocado. Whole grain varieties add extra fiber and nutty flavor to complement the toppings.
- → How can I make this vegan-friendly?
Substitute grilled tofu for chicken and use maple syrup instead of honey. Press the tofu first to remove excess moisture, season generously, and grill until golden. The dish maintains its savory-sweet balance beautifully.
- → What are good side dishes to serve with this?
Pair with a light green salad, roasted vegetables, or fresh fruit for balance. A cold beverage like sparkling lemon water or iced tea complements the rich avocado and savory chicken beautifully.