Makes 6 servings.

1 Tbsp Olive Oil

2 Cups Fresh green bell pepper, diced

½ cup Frozen corn

1 ½ cups Fresh tomato, diced

4 cups White rice, cooked

¾ cup Fresh basil, chopped

½ medium avocado, diced

Chicken:

1 Tbsp Olive oil

6 (3 oz each) Boneless, skinless chicken breasts

½ cup capers

¾ cup fresh lemon juice

½ cup fresh parsley, chopped

½ medium avocado, sliced

1. Put olive oil in a skillet and over low heat, sauté the green bell pepper, corn, and tomato for approximately 5 minutes.

2. Add the precooked white rice and basil.

3. Simmer for approximately 5 more minutes and set aside. Add the diced avocado.

Chicken:

4. Sauté the chicken breasts in olive oil for approximately 5 minutes on each side over low heat.

5. Remove chicken from skillet and set aside. In the same skillet sauté the capers for approximately 1 minute.

6. Remove from heat and add lemon juice and parsley.

7. To serve, place the risotto mixture on plate and top with chicken breast.

8. Pour the caper and lemon juice mixture over the chicken and rice.

Per Serving: 452 calories, 13g fat, 2.3g saturated fat, 1.8g polyunsaturated fat, 7.7g monounsaturated fat, 72mg cholesterol, 107mg sodium, 52g total carbohydrate, 3g dietary fiber, 6g sugars, 32g protein.
Exchanges Per Servings: 2 bread, 3 lean meat, 1 vegetable, 2 fat

Recipe provided by the California Avocado Commission. All rights reserved.

http://www.avocado.org