Source: America's Favorite Food Associations

Chicken Breast with California Avocado Risotto
A very tasty complete meal.
Serves: 6
Prep Time: 10 minutes
Cook Time: 31 minutes


2 cups green bell peppers, fresh, diced
1/2 cup corn, frozen
1 1/2 cups tomato, fresh, diced
4 cups white rice, cooked
3/4 cup basil, fresh, chopped
1 tablespoon olive oil or 1 tablespoon olive oil
6 (3 ounces each) chicken breasts, boneless,skinless
1/2 cup capers
3/4 teaspoon lemon juice, fresh
1/2 cup parsley, fresh, chopped
1/2 medium avocado, diced or 1/2 medium avocado, sliced

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

Add the precooked white rice and basil.

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

*Chicken preparation*

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

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

Remove from heat and add lemon juice and parsley.

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

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

Garnish with the avocado slices.