Name: Honey Lime Chicken Stuffed Avocado Boats with Queso Drizzle
Prep time: 15 min
Cook time: 20 min
Total time: 1 h
Cuisine: Fusion
Ingredients: 2 boneless, skinless chicken breasts or thighs; 1 tbsp olive oil; 2 tbsp honey; 2 tbsp fresh lime juice + 1 tsp zest; 2 garlic cloves, minced; 1/2 tsp chili powder; Salt and pepper, to taste; 2 ripe avocados, halved and pitted; 1 tsp lime juice (for avocados); 2 tbsp chopped fresh cilantro (for garnish); 1 tbsp butter; 1 tbsp all-purpose flour; 1/2 cup milk; 3/4 cup shredded cheddar or Mexican cheese blend; Pinch of salt; Pinch of cumin or chili powder (optional, for queso)

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Honey Lime Chicken Stuffed Avocado Boats with Queso Drizzle are one of my favorite light-yet-flavorful meals to make. I love how the creamy avocado halves become edible bowls, filled with juicy honey lime chicken and topped with a warm, melty queso drizzle. It’s fresh, bold, and satisfying—perfect for lunch, dinner, or even as a fun appetizer.

Why You’ll Love This Recipe

I love this recipe because it’s simple, healthy, and packed with flavor. The chicken is sweet, zesty, and slightly smoky from the honey and lime, and when it’s piled into buttery avocado halves, it creates the perfect texture contrast. The queso drizzle takes everything up a notch and makes it feel indulgent without being heavy. Plus, it’s naturally low-carb and gluten-free, which is a bonus when I want something clean and nourishing.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the honey lime chicken:

Boneless, skinless chicken breasts or thighs
Olive oil
Honey
Fresh lime juice and zest
Garlic, minced
Chili powder
Salt and pepper

For the avocado boats:

Ripe avocados, halved and pitted
Lime juice (to keep them fresh)
Chopped fresh cilantro (for garnish)

For the queso drizzle:

Butter
All-purpose flour
Milk
Shredded cheddar cheese (or Mexican cheese blend)
Salt
Pinch of cumin or chili powder (optional)

directions

I start by whisking together honey, lime juice and zest, olive oil, garlic, chili powder, salt, and pepper. I pour it over the chicken and marinate it for at least 30 minutes.
I cook the chicken in a skillet over medium heat until golden and cooked through, then shred or dice it. I pour a little of the cooked marinade over the top for extra flavor.
While the chicken cools slightly, I make the queso. I melt butter in a saucepan, whisk in flour, and cook for a minute. I gradually add milk and stir until smooth, then melt in the cheese and season it to taste.
I slice the avocados in half, remove the pits, and use a spoon to slightly enlarge the center to make room for the filling. I squeeze lime juice over the halves to keep them fresh.
I spoon the honey lime chicken into each avocado half, then drizzle the warm queso sauce over the top.
I garnish with chopped cilantro and serve immediately.

Servings and timing

This recipe makes 4 avocado boats (2 servings). It takes about 15 minutes to prep, 30 minutes to marinate, and another 15–20 minutes to cook and assemble—so I usually have it ready in about an hour.

Variations

Sometimes I add black beans or corn to the chicken for a Tex-Mex twist. I’ve also topped the avocado boats with crumbled tortilla chips or crispy bacon for texture. If I want a dairy-free version, I skip the queso and use a dairy-free lime crema or avocado-lime dressing instead.

storage/reheating

I store the chicken separately in the fridge for up to 3 days and reheat it gently on the stove or in the microwave. I cut fresh avocados just before serving to avoid browning. If I have extra queso, I store it in a sealed container and reheat it over low heat with a splash of milk to bring back the creamy texture.

FAQs

Can I use rotisserie chicken for this?

Yes, I’ve used shredded rotisserie chicken tossed in the honey lime sauce when I want to save time. It works perfectly.

What kind of cheese works best for the queso?

I like using sharp cheddar or a Mexican blend. It melts smoothly and pairs well with the flavors of the chicken and avocado.

Can I make this ahead?

I prep the chicken and queso in advance, but I always cut the avocados fresh right before serving so they stay vibrant and creamy.

Is this dish spicy?

It’s mild with just a touch of chili powder. If I want more heat, I add diced jalapeños or a splash of hot sauce to the queso or chicken.

Can I serve this as a party appetizer?

Yes! I scoop out smaller avocado halves or use mini avocados for a bite-sized version that’s perfect for entertaining.

Conclusion

Honey Lime Chicken Stuffed Avocado Boats with Queso Drizzle are one of those meals that feel fresh, filling, and just a little bit fancy. I love the combination of tangy, juicy chicken and creamy avocado, all brought together by that rich, cheesy drizzle. It’s simple to make, full of bold flavor, and always a hit—whether I’m feeding myself or a whole table.