CHICKEN BREAST WITH CALIFORNIA AVOCADO RISOTTO
Serves 6.
Each serving equals 3/4 cup of fruit or vegetables
Ingredients
• 1 Tbsp Olive Oil
• 2 cups Fresh green bell pepper, diced
• ½ cup Frozen corn
• 1½ cup Fresh tomato, diced
• 4 cups White rice, cooked
• ¾ cup Fresh basil, chopped
• ½ medium California avocado, diced
Chicken
• 1 Tbsp Olive oil
• 6 (3 oz each) Boneless, skinless chicken breasts
• ½ cup Capers
• ¾ Fresh lemon juice
• ½ cup Fresh parsley, chopped
• ½ medium California avocado, sliced
Directions
Put olive oil in a skillet and over low heat, sautè the green bell pepper, corn, and tomato 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 Preparation:
Sautè 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 sautè 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 California avocado slices.
Nutrition information per serving: Calories 452, Fat 13g, Saturated Fat 2.3g, Polyunsaturated Fat 1.8g, Monosaturated Fat 7.7g, Cholesterol 72mg, Sodium 107mg, Total Carbohydrate 52g, Protein 32g, Fiber 3g, Sugars 6g.
Source: California Avocado Commission
The National 5 A Day Program - www.5aday.gov
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