Imagine biting into a buttery, creamy avocado only to discover it’s filled with juicy, sweet and tangy honey lime chicken and zesty corn salsa. Sounds like heaven on a spoon, doesn’t it? That’s exactly what you get with this Honey Lime Chicken Stuffed Avocados with Corn Salsa recipe. It’s fresh, flavorful, and ideal for light lunches, dinner parties, or a satisfying low-carb meal.
Stuffed avocados are a trendy, nutritious way to enjoy your favorite protein-packed dishes without needing bread or tortillas. They’re gluten-free, grain-free, and naturally satisfying — making them a great option for anyone watching their carbs or simply looking for a fresh twist on chicken salad.
Let’s get into the delicious details of how to build these edible bowls of sunshine!
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Ingredients:
Honey Lime Chicken:
- 1 lb boneless chicken breasts or thighs, diced
- 3 tbsp honey
- Juice + zest of 2 limes
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
Corn Salsa:
- 1 cup corn (grilled or canned)
- 2 tbsp red onion, finely chopped
- 1 tbsp chopped cilantro
- Juice of ½ lime
- Salt to taste
Avocados:
- 3 ripe avocados, halved and pitted
- Lime wedges, for serving
- Extra chopped cilantro for garnish
Preparation:
Step 1: Marinate the Chicken
In a bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, smoked paprika, cumin, salt, and pepper. Add diced chicken and toss until well-coated. Cover and refrigerate for at least 30 minutes. The longer it marinates, the deeper the flavor.
Step 2: Cook the Chicken
Heat a skillet over medium heat (or fire up the grill for extra char). Cook the marinated chicken in batches, turning occasionally, until golden brown and caramelized, about 6–8 minutes total or until fully cooked through. Let it rest for a few minutes and then set aside.
Step 3: Prepare the Corn Salsa
In a mixing bowl, combine the corn, finely chopped red onion, chopped cilantro, lime juice, and a pinch of salt. If you’re using grilled corn, slice it off the cob for a smoky flavor boost. Mix well, then add the cooked chicken to the bowl and stir to combine.
Step 4: Prepare the Avocados
Cut the avocados in half and remove the pits. Using a spoon, gently scoop out a bit of the flesh to make space for the filling — about a tablespoon from each half. (Save the scooped-out avocado for guacamole or toast!)
Step 5: Stuff the Avocados
Spoon the honey lime chicken and corn salsa mixture generously into the avocado halves, mounding it up nicely. Garnish with extra chopped cilantro and serve with lime wedges on the side.
Variation:
- Spicy Twist: Add diced jalapeño or a dash of hot sauce to the corn salsa.
- Tropical Flare: Add diced mango or pineapple to the salsa for sweetness.
- Cheesy Option: Sprinkle with cotija or feta for a salty finish.
- Vegetarian Version: Substitute chicken with black beans or chickpeas.
Cooking Note:
If using frozen corn, thaw and drain well before using. Grilling the corn beforehand gives a fantastic smoky flavor. You can also bake the chicken if grilling or sautéing isn’t an option. Avocados should be just-ripe — soft but not mushy.
Serving Suggestions:
- Perfect as a main course lunch or dinner on warm days.
- Pair with a side salad or tortilla chips.
- Serve as an appetizer platter for entertaining.
- Use leftover filling in tacos or lettuce wraps!
Tips:
- Marinate the chicken overnight for the best flavor.
- Store any leftover filling separately from avocados to prevent browning.
- Use a spoon to scoop the filling neatly into the avocado.
- Add extra lime juice just before serving to brighten flavors.
Honey Lime Chicken Stuffed Avocados with Corn Salsa
- Total Time: 30 minutes
Ingredients
Honey Lime Chicken:
- 1 lb boneless chicken breasts or thighs, diced
- 3 tbsp honey
- Juice + zest of 2 limes
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
Corn Salsa:
- 1 cup corn (grilled or canned)
- 2 tbsp red onion, finely chopped
- 1 tbsp chopped cilantro
- Juice of ½ lime
- Salt to taste
Avocados:
- 3 ripe avocados, halved and pitted
- Lime wedges, for serving
- Extra chopped cilantro for garnish
Instructions
Step 1: Marinate the Chicken
In a bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, smoked paprika, cumin, salt, and pepper. Add diced chicken and toss until well-coated. Cover and refrigerate for at least 30 minutes. The longer it marinates, the deeper the flavor.
Step 2: Cook the Chicken
Heat a skillet over medium heat (or fire up the grill for extra char). Cook the marinated chicken in batches, turning occasionally, until golden brown and caramelized, about 6–8 minutes total or until fully cooked through. Let it rest for a few minutes and then set aside.
Step 3: Prepare the Corn Salsa
In a mixing bowl, combine the corn, finely chopped red onion, chopped cilantro, lime juice, and a pinch of salt. If you’re using grilled corn, slice it off the cob for a smoky flavor boost. Mix well, then add the cooked chicken to the bowl and stir to combine.
Step 4: Prepare the Avocados
Cut the avocados in half and remove the pits. Using a spoon, gently scoop out a bit of the flesh to make space for the filling — about a tablespoon from each half. (Save the scooped-out avocado for guacamole or toast!)
Step 5: Stuff the Avocados
Spoon the honey lime chicken and corn salsa mixture generously into the avocado halves, mounding it up nicely. Garnish with extra chopped cilantro and serve with lime wedges on the side.
Notes
If using frozen corn, thaw and drain well before using. Grilling the corn beforehand gives a fantastic smoky flavor. You can also bake the chicken if grilling or sautéing isn’t an option. Avocados should be just-ripe — soft but not mushy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 430 kcal
- Sodium: 480mg
- Saturated Fat: 28g
- Carbohydrates: 18g
- Protein: 26g
FAQs:
Q: Can I make these ahead of time?
Yes, but assemble just before serving to avoid the avocados browning. Store filling in the fridge.
Q: Can I use rotisserie chicken instead?
Absolutely. Just toss with the honey lime marinade and warm slightly.
Q: Are these good for meal prep?
Yes, if stored separately. Prepare the filling and scoop fresh avocado when ready to eat.
Q: What if I don’t like cilantro?
Use parsley or green onion instead.
Conclusion
These Honey Lime Chicken Stuffed Avocados with Corn Salsa are everything you want in a healthy, flavorful meal: bright, juicy, creamy, and slightly smoky. They take minimal time to prepare but feel gourmet enough to serve to guests. Whether you’re on a clean eating kick or just love bold, fresh flavors, this dish is a definite keeper.
Serve them cold, warm, or somewhere in between — just be ready for compliments! 🥑✨