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Honey Lime Chicken Stuffed Avocados With Corn Salsa

Creamy avocado cups stuffed with honey‑lime chicken and bright corn salsa—a fresh, colorful, and crowd‑pleasing meal perfect for warm‑weather dinners.
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Ingredients
  

Honey Lime Chicken

  • 1  lb diced chicken breasts or thighs
  • 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 & Garnish

  • 3 ripe avocados halved and pitted
  • Lime wedges for serving
  • Extra chopped cilantro

Instructions
 

  • Whisk honey, lime juice/zest, olive oil, garlic, paprika, cumin, salt, and pepper in a bowl. Toss in diced chicken, cover, and refrigerate for 30 minutes to 2 hours.
  • Heat a skillet over medium. Cook chicken in batches for 6–8 minutes until golden and done. Let rest.
  • Mix corn, red onion, cilantro, lime juice, and salt. Use grilled corn for extra flavor.
  • Halve avocados and remove pits. Scoop out 1 tablespoon from each to make space.
  • Fill avocado halves with chicken and salsa. Top with cilantro and serve with lime wedges.