Looking for a recipe that feels indulgent yet is incredibly wholesome? These Honey Lime Chicken Stuffed Avocado Boats with Queso Drizzle bring together tender, flavorful chicken, creamy avocados, and a warm, cheesy topping in every bite. It’s an irresistible combo that’s high in flavor, low in effort, and perfect for women over 40 seeking nourishing meals that feel special without demanding hours in the kitchen.
Whether you’re hosting brunch, prepping a light dinner, or just want something satisfying and simple, this dish makes a statement with its fresh ingredients and vibrant taste.
Ingredients
For the Chicken Filling:
- 1½ cups cooked shredded chicken (rotisserie or poached)
- 1 tbsp olive oil
- 2 tbsp honey
- Juice of 1½ limes
- 1 garlic clove, minced
- 1 tsp chili powder
- ½ tsp cumin
- Salt & pepper to taste
- ½ cup canned black beans, rinsed
- ½ cup corn kernels (fresh, frozen, or canned)
- 2 tbsp chopped fresh cilantro
For the Avocado Boats:
- 3 large ripe avocados, halved and pitted
- Lime juice (for brushing to prevent browning)
For the Queso Drizzle:
- ½ cup queso dip or nacho cheese sauce
- 1 tbsp milk (to thin if needed)
- Dash of hot sauce (optional)
Preparation
Step 1: Prepare the Chicken Filling
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Toss in the shredded chicken and stir in the honey, lime juice, chili powder, cumin, salt, and pepper. Mix well to coat every piece with that sweet, citrusy, and spicy blend. Let it cook for 3–4 minutes until heated through and slightly caramelized.
Add the black beans and corn to the skillet. Stir and let everything warm together for another minute or two. Turn off the heat and stir in chopped cilantro. The aroma will make your kitchen feel like a fresh summer fiesta!
Step 2: Prep the Avocados
Halve and pit the avocados. Using a spoon, gently scoop out a little extra flesh from the center of each half to create more room for the filling. Brush each half with lime juice to keep that beautiful green color vibrant.
Step 3: Assemble the Boats
Spoon the honey lime chicken mixture into each avocado half, mounding it up generously. Don’t be shy — the more filling, the better the flavor and texture contrast with the creamy avocado base.
Step 4: Make the Queso Drizzle
In a small saucepan or microwave-safe bowl, warm your queso dip gently. Stir in a tablespoon of milk to thin it to drizzle consistency. If you love a little heat, add a few dashes of hot sauce.
Step 5: Final Touches
Drizzle the warm queso generously over each stuffed avocado. Sprinkle extra chopped cilantro on top and serve with lime wedges for an optional zing.
Variation
- Vegetarian Twist: Replace chicken with sautéed mushrooms or chickpeas.
- Low-carb Version: Skip the beans and corn, and double up on protein and greens.
- Add Crunch: Top with crushed tortilla chips or toasted pumpkin seeds.
- Spice Swap: Use smoked paprika instead of chili powder for a smoky kick.
Cooking Note
Use ripe but firm avocados to prevent them from falling apart while stuffing. Let the chicken mixture cool slightly before spooning into the avocados to avoid wilting or over-softening the flesh.
Serving Suggestions
- Serve as a light dinner or a unique party appetizer.
- Pair with a side salad of arugula, cherry tomatoes, and lime vinaigrette.
- Great served alongside grilled veggies or Mexican-style rice.
Tips
- Use rotisserie chicken for quick prep and more flavor.
- Double the chicken mixture and store extras for wraps or rice bowls.
- To store leftover avocados, sprinkle extra lime juice over the flesh and wrap tightly with plastic wrap to reduce browning.
- Add a spoonful of salsa on top for an extra flavor punch.
Conclusion
These Honey Lime Chicken Stuffed Avocado Boats with Queso Drizzle strike the perfect balance between indulgent and wholesome. The creamy avocado, sweet and savory chicken, and warm cheese drizzle all create a flavor profile that’s comforting, fun, and packed with color and nutrients.
Ideal for a light lunch, a crowd-pleasing appetizer, or a creative dinner, this dish brings restaurant-style flair to your home kitchen with minimal effort. It’s proof that fresh, vibrant ingredients can create magic on the plate — especially when paired with a drizzle of queso! 💚
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Honey Lime Chicken Stuffed Avocado Boats with Queso Drizzle
- Total Time: 20 minutes
Ingredients
For the Chicken Filling:
- 1½ cups cooked shredded chicken (rotisserie or poached)
- 1 tbsp olive oil
- 2 tbsp honey
- Juice of 1½ limes
- 1 garlic clove, minced
- 1 tsp chili powder
- ½ tsp cumin
- Salt & pepper to taste
- ½ cup canned black beans, rinsed
- ½ cup corn kernels (fresh, frozen, or canned)
- 2 tbsp chopped fresh cilantro
For the Avocado Boats:
- 3 large ripe avocados, halved and pitted
- Lime juice (for brushing to prevent browning)
For the Queso Drizzle:
- ½ cup queso dip or nacho cheese sauce
- 1 tbsp milk (to thin if needed)
- Dash of hot sauce (optional)
Instructions
Step 1: Prepare the Chicken Filling
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Toss in the shredded chicken and stir in the honey, lime juice, chili powder, cumin, salt, and pepper. Mix well to coat every piece with that sweet, citrusy, and spicy blend. Let it cook for 3–4 minutes until heated through and slightly caramelized.
Add the black beans and corn to the skillet. Stir and let everything warm together for another minute or two. Turn off the heat and stir in chopped cilantro. The aroma will make your kitchen feel like a fresh summer fiesta!
Step 2: Prep the Avocados
Halve and pit the avocados. Using a spoon, gently scoop out a little extra flesh from the center of each half to create more room for the filling. Brush each half with lime juice to keep that beautiful green color vibrant.
Step 3: Assemble the Boats
Spoon the honey lime chicken mixture into each avocado half, mounding it up generously. Don’t be shy — the more filling, the better the flavor and texture contrast with the creamy avocado base.
Step 4: Make the Queso Drizzle
In a small saucepan or microwave-safe bowl, warm your queso dip gently. Stir in a tablespoon of milk to thin it to drizzle consistency. If you love a little heat, add a few dashes of hot sauce.
Step 5: Final Touches
Drizzle the warm queso generously over each stuffed avocado. Sprinkle extra chopped cilantro on top and serve with lime wedges for an optional zing.
Notes
Use ripe but firm avocados to prevent them from falling apart while stuffing. Let the chicken mixture cool slightly before spooning into the avocados to avoid wilting or over-softening the flesh.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 375 kcal
- Sodium: 380mg
- Fat: 24g
- Carbohydrates: 22g
- Protein: 18g
FAQs
Q: Can I make these ahead of time?
Yes! Prep the chicken filling in advance and refrigerate. Assemble just before serving to keep the avocados fresh.
Q: Can I use guacamole instead of avocado halves?
Sure! Spread a layer of guacamole on a tostada or lettuce leaf and top with the chicken filling and queso drizzle.
Q: What kind of queso should I use?
Any store-bought queso dip or even homemade nacho cheese sauce works. Choose one that melts smoothly.
Q: Can I grill the chicken instead?
Absolutely. Marinate raw chicken in the honey lime mixture, grill until fully cooked, then shred.