Description
This Chicken Avocado Melt Sandwich features perfectly seasoned, juicy chicken breast topped with creamy avocado and melted cheese on toasted bread. Ready in under 30 minutes, it’s the ultimate protein-packed lunch that’s both satisfying and nutritious. The garlic-paprika marinade creates a golden crust while keeping the chicken incredibly tender.
Ingredients
2 boneless, skinless chicken breasts (about 1 lb)
2 tablespoons olive oil (for marinade)
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt
1 tablespoon olive oil (for cooking)
1 large ripe avocado, sliced
4 slices cheese (cheddar, Swiss, or provolone)
4 slices whole-grain or sourdough bread
1 tablespoon fresh lemon juice
Optional: lettuce, tomato, red onion, mayo, mustard
Instructions
1. Pat chicken breasts completely dry with paper towels and place between plastic wrap. Lightly pound to an even ¾-inch thickness.
2. In a small bowl, combine 2 tablespoons olive oil, garlic powder, paprika, black pepper, and salt. Rub marinade evenly over both sides of chicken.
3. Let chicken marinate for 15-30 minutes at room temperature, or cover and refrigerate for up to 2 hours.
4. Remove chicken from refrigerator 10-15 minutes before cooking to bring to room temperature.
5. Heat a skillet over medium heat and add 1 tablespoon olive oil. Once oil shimmers, add chicken breasts.
6. Cook chicken for 5-6 minutes per side without moving, until golden brown and internal temperature reaches 165°F (74°C).
7. Remove chicken from heat and let rest for 5 minutes on a cutting board, covered loosely with foil.
8. While chicken rests, toast bread slices until golden and crispy.
9. Slice the rested chicken into strips or leave whole. Squeeze fresh lemon juice over the chicken.
10. Assemble sandwiches: place chicken on bottom bread slice, top with cheese slices, avocado slices, and any optional toppings.
11. If desired, return assembled sandwich to warm skillet for 1-2 minutes to melt cheese, or place under broiler for 30-60 seconds.
12. Top with remaining bread slice, cut in half, and serve immediately.
Notes
For extra juicy chicken, baste with butter during the last minute of cooking.
Store cooked chicken separately in an airtight container for up to 4 days. Assemble sandwiches fresh to prevent soggy bread.
To prevent avocado browning, slice just before assembling or squeeze lemon juice over slices.
Chicken can be frozen for up to 3 months. Wrap tightly in plastic wrap and foil, then thaw overnight in refrigerator.
For a spicy version, add chipotle peppers or cayenne to the marinade and top with jalapeños.
Keto/Low-carb option: Wrap chicken and toppings in large lettuce leaves instead of bread.
Make it a panini: Use a panini press or place a heavy skillet on top while grilling for crispy, compressed sandwich.
- Prep Time: 20
- Cook Time: 12
- Category: Main Course, Lunch, Sandwich
- Method: Pan-Frying, Grilling
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 3
- Sodium: 680
- Fat: 24
- Saturated Fat: 7
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 8
- Protein: 38
- Cholesterol: 95
Keywords: chicken avocado melt sandwich, grilled chicken sandwich, healthy chicken sandwich, easy lunch recipe, chicken breast recipe, avocado sandwich