Honey Lime Chicken Stuffed Avocados with Corn Salsa
These Honey Lime Chicken Stuffed Avocados are the ultimate no-fuss, flavor-packed dish that combines creamy avocado halves with tender honey-lime marinated chicken and a refreshing corn salsa. This recipe is naturally gluten-free, low-carb, and ready in under 30 minutes, making it perfect for a light lunch, appetizer, or even a quick dinner. The tangy-sweet-savory flavor combo makes it irresistibly delicious and ideal for summer or healthy meal prep.
Total Time:
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–30 minutes
Servings: 4 stuffed avocado halves (2–4 people)
Ingredients:
For the Honey Lime Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp honey
Juice of 1 lime
1 clove garlic, minced
½ tsp ground cumin
Salt & pepper to taste
For the Corn Salsa:
1 cup corn kernels (grilled, canned, or frozen & thawed)
½ cup cherry tomatoes, diced
¼ cup red onion, finely chopped
1 tbsp fresh cilantro or parsley, chopped
Juice of ½ lime
Salt & pepper to taste
For the Avocados:
2 ripe avocados, halved and pits removed
Extra lime juice (to keep avocados from browning)
Optional: Crumbled feta, chili flakes, or hot sauce for garnish
Instructions:
Marinate the Chicken
In a bowl, whisk together olive oil, honey, lime juice, minced garlic, cumin, salt, and pepper.
Add chicken breasts and toss to coat. Let marinate for 10–15 minutes (or longer if time allows).
Cook the Chicken
Heat a grill pan or skillet over medium heat.
Cook chicken for 5–6 minutes per side, or until golden and cooked through (internal temp 165°F / 75°C).
Remove, rest for 5 minutes, then dice or shred the chicken.
Make the Corn Salsa
In a bowl, combine corn, diced tomatoes, red onion, cilantro, lime juice, salt, and pepper.
Stir well and taste for seasoning.
Prepare the Avocados
Halve the avocados, remove the pits, and gently scoop out a bit of flesh to create more space for filling.
Sprinkle with lime juice and a pinch of salt.
Assemble the Stuffed Avocados
Spoon diced or shredded honey lime chicken into each avocado half.
Top with corn salsa.
Garnish with optional feta, chili flakes, or a drizzle of hot sauce if desired.
Tips:
Choose Ripe, Firm Avocados:
Pick avocados that are just ripe—slightly soft to the touch but not mushy. Overripe avocados won’t hold the filling well.
Scoop for More Room:
Scoop out a small portion of the avocado flesh to create a deeper cavity. You can dice the scooped avocado and mix it into the corn salsa to avoid waste.
Marinate Ahead:
Marinate the chicken for up to 12 hours in the fridge to maximize flavor. Just bring it to room temperature before cooking.
Use Leftover Chicken:
Short on time? Use pre-cooked grilled chicken or rotisserie chicken tossed in the honey-lime sauce for an even quicker version.
Chill Salsa:
Letting the corn salsa chill for 15–30 minutes enhances its flavor. It can also be made 1 day ahead.
Variations:
Spicy Kick:
Add diced jalapeño or a pinch of cayenne pepper to the corn salsa or chicken marinade for heat.
Creamy Upgrade:
Top with a spoonful of Greek yogurt, sour cream, or a sprinkle of queso fresco for added creaminess and tang.
Make It a Salad:
Chop the avocado and serve everything tossed in a bowl for a hearty avocado-chicken salad instead of stuffed halves.
Add Beans:
Add black beans or chickpeas to the corn salsa for extra protein and fiber.
Wrap It Up:
Scoop the filling into lettuce leaves or tortillas for easy chicken-avocado tacos or lettuce wraps.
Use Grilled Corn:
For a smoky depth of flavor, grill fresh corn on the cob and cut the kernels off before mixing into the salsa.
Q&A – Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes, but for best texture, assemble just before serving. You can prepare the chicken and corn salsa a day ahead. Store the salsa and chicken separately in the fridge and cut the avocados fresh to avoid browning.
Q: How do I keep avocados from turning brown?
A: Brush or drizzle the cut avocado flesh with lime or lemon juice to slow oxidation. You can also press plastic wrap directly onto the surface if storing briefly.
Q: Can I use canned corn or frozen corn?
A: Yes! Drain canned corn or thaw frozen corn. For extra flavor, toast or grill the corn briefly in a dry pan to enhance sweetness and texture.
Q: What’s a good vegetarian alternative?
A: Swap the chicken for roasted chickpeas, black beans, or tofu cubes tossed in the honey-lime sauce for a plant-based version.
Q: Is this recipe keto-friendly or low-carb?
A: Yes! Without any added tortillas or beans, this meal is naturally low in carbs and high in healthy fats and protein.
Nutrition Information (Per Stuffed Avocado Half – Approximate):
Based on 4 halves with chicken and salsa only.
Calories: 320
Protein: 20g
Fat: 20g
Carbohydrates: 14g
Fiber: 7g
Sugar: 5g
Sodium: 280mg
Gluten-Free: Yes
Low-Carb/Keto-Friendly: Yes
Dairy-Free: Yes (unless you add optional feta/yogurt)
Conclusion:
These Honey Lime Chicken Stuffed Avocados with Corn Salsa are a bright, satisfying, and nutrient-rich meal you can whip up in under 30 minutes. Perfect for lunch, a light dinner, or even party appetizers, they combine creamy avocado, juicy chicken, and vibrant salsa in every bite. With easy prep, wholesome ingredients, and tons of flavor, this dish is a delicious way to eat clean and feel full.