Chicken Avocado Risotto
Tender chicken breast on a bed of avocado risotto.
Ingredients
- 2 Tbsp olive oil, divided
- 1/2 cup frozen corn kernels
- 1 1/2 cup diced tomato
- 2 cup diced green bell pepper
- 4 cup cooked white rice
- 3/4 cup fresh basil, chopped
- 1/2 medium avocado, diced
- 6 skinless, boneless chicken breasts (4.5 oz each)
- 3/4 cup lemon juice
- 1/2 cup fresh capers
- 1/2 cup finely chopped fresh parsley
- 1/2 medium avocado, sliced (for garnish)
Directions:
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.