Honey Lime Chicken Stuffed Avocados with Corn Salsa
These Honey Lime Chicken Stuffed Avocados are a fresh, vibrant, and flavor-packed dish that combines sweet and savory in a healthy, low-carb way. Juicy honey-lime marinated chicken is diced and nestled inside ripe avocado halves, then topped with a zesty corn salsa full of summer flavors. This no-fuss, high-protein meal is perfect for lunch, dinner, or a fun appetizer—ready in minutes and bursting with color and taste.
Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients (Serves 4)
For the Honey Lime Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tbsp honey
Juice of 1 lime (about 2 tbsp)
1 garlic clove, minced
½ tsp chili powder
Salt and pepper, to taste
For the Corn Salsa:
1 cup cooked corn (fresh, canned, or thawed frozen)
½ cup cherry tomatoes, diced
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
Juice of ½ lime
Salt and pepper, to taste
For Assembly:
2 ripe avocados, halved and pitted
Extra honey and lime juice (optional for drizzle)
Crumbled cotija or feta cheese (optional garnish)
Chili flakes or hot sauce (optional)
Instructions
Marinate the Chicken:
In a bowl, whisk together olive oil, honey, lime juice, minced garlic, chili powder, salt, and pepper. Add the chicken breasts, coat well, and let marinate for at least 15 minutes (or up to 1 hour in the fridge for more flavor).
Cook the Chicken:
Heat a skillet over medium heat. Cook the chicken for 5–7 minutes per side, or until golden brown and fully cooked through. Remove from the pan and let rest for 5 minutes. Dice into small cubes.
Make the Corn Salsa:
In a medium bowl, mix corn, tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper to taste. Set aside.
Prep the Avocados:
Cut the avocados in half and remove the pits. Scoop out a small amount from the center to create more space for filling (you can dice and mix the scooped avocado into the salsa if desired).
Assemble:
Fill each avocado half with a generous amount of the honey lime chicken, then top with corn salsa. Drizzle with extra honey-lime dressing if desired.
Garnish & Serve:
Sprinkle with cotija or feta, chili flakes, or a dash of hot sauce. Serve immediately.
Tips & Variations
Helpful Tips:
Choose ripe avocados: They should be just soft to the touch but not mushy. Too firm and they’ll be hard to scoop; too soft and they’ll collapse under the filling.
Scoop strategically: Don’t discard the scooped-out avocado—dice it and mix it into the corn salsa or serve it on the side.
Marinate longer for more flavor: While 15 minutes works in a pinch, letting the chicken marinate for at least 30–60 minutes really boosts flavor.
Cook ahead: You can grill or pan-cook the chicken ahead of time and serve the dish cold for a picnic-style meal.
Flavorful Variations:
Grilled Chicken Version
Grill the marinated chicken instead of pan-frying for a smokier summer flavor.
Add a Kick
Mix in diced jalapeño or a splash of hot sauce to the salsa or drizzle with spicy mayo for heat lovers.
Vegan or Vegetarian Option
Swap chicken with grilled tofu, black beans, or chickpeas tossed in a honey-lime vinaigrette. Use maple syrup or agave in place of honey.
Mediterranean Twist
Replace corn salsa with a mix of cherry tomatoes, olives, cucumber, feta, and oregano for a Greek-style version.
Add Extra Crunch
Sprinkle with toasted pepitas (pumpkin seeds), crushed tortilla chips, or crispy chickpeas for texture.
Make It a Salad
Chop everything and serve over greens like arugula or romaine for a deconstructed avocado bowl.
Q&A – Frequently Asked Questions
Q: Can I make this dish ahead of time?
A: You can prep most components ahead—cook the chicken, make the salsa, and store them separately. Assemble the avocados just before serving to keep them fresh and avoid browning.
Q: How do I keep the avocados from turning brown?
A: Brush the cut avocado with lime or lemon juice and keep it tightly covered until ready to serve. The citrus helps slow oxidation.
Q: Can I use canned or frozen corn?
A: Yes! Just drain canned corn well or thaw frozen corn completely before using. For extra flavor, char it briefly in a hot skillet.
Q: What protein can I use instead of chicken?
A: Try grilled shrimp, pulled rotisserie chicken, chickpeas, or tofu as tasty alternatives.
Q: Is this recipe keto or low-carb?
A: Yes! It’s naturally low-carb and high in healthy fats from the avocado. For keto, ensure your honey portion is moderate or swap with a sugar-free alternative.
Nutrition Facts (Estimated per stuffed avocado half – 1 of 4 servings)
Calories: 320 kcal
Protein: 20g
Carbohydrates: 14g
Fat: 22g
Saturated Fat: 4g
Fiber: 7g
Sugar: 6g
Sodium: 280mg
Vitamin A: 15% DV
Vitamin C: 30% DV
Iron: 10% DV
Calcium: 8% DV
Note: Nutrition varies based on optional ingredients like cheese and avocado size.
Final Conclusion
Honey Lime Chicken Stuffed Avocados with Corn Salsa is a quick, colorful, and nutrient-packed recipe that turns fresh, whole ingredients into something truly special. It’s the perfect blend of sweet, savory, and zesty—served in an avocado bowl for both flavor and fun. Whether you’re looking for a refreshing summer meal, a low-carb lunch, or an impressive appetizer, this dish is as satisfying as it is beautiful.
Fresh, fast, and full of flavor—this one’s a crowd-pleaser from the first bite!