Tender chicken breast on a bed of avocado risotto.
Preparation Time: 25 mins
Cooking Time: 20 mins
RISOTTO: Put 1 tablespoon olive oil in a skillet and sauté the corn, tomato and bell pepper for approximately 5 minutes. Add the precooked white rice and basil.
Simmer for approximately 5 more minutes and set aside. Add the diced avocado.
CHICKEN: Sauté the chicken breasts in 1 tablespoon olive oil for approximately 5 minutes on each side over low heat.
Remove chicken from skillet and set aside. In the same pan, sauté the capers for approximately 1 minute. Remove from heat; 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.