California Avocado Recipe Cards

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CHICKEN BREAST WITH CALIFORNIA AVOCADO RISOTTO

Recipe Provided By the California Avocado Commission

1
Preparation: 0 min
Cook Time: 0 min
Total Time: 0 min
Serves: 6

Ingredients

  • 1.0001 Tbsp. Olive Oil
  • 2.0002 cup Fresh green bell pepper, diced
  • 0.500½ cup Frozen corn
  • 1.5001 ½ cup Fresh tomato, diced
  • 4.0004 cup White rice, cooked
  • 0.750¾ cup Fresh basil, chopped
  • 0.500½ medium California avocado, diced
  • 0.000

    Chicken:

  • 1.0001 Tbsp. Olive oil
  • 6.0006 (3 oz each) Boneless, skinless chicken breasts
  • 0.500½ cup Capers
  • 0.750¾ cup Fresh lemon juice
  • 0.500½ cup Fresh parsley, chopped
  • 0.500½ medium California avocado, sliced

Instructions

  1. Put olive oil in a skillet and over low heat, saute 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.
  4. Chicken Preparation:
  5. Saute the chicken breasts in olive oil for approximately 5 minutes on each side over low heat.
  6. Remove chicken from skillet and set aside. In the same skillet saute the capers for approximately 1 minute.
  7. Remove from heat and add lemon juice and parsley.
  8. To serve, place the risotto mixture on plate and top with chicken breast.
  9. Pour the caper and lemon juice mixture over the chicken and rice.
  10. Garnish with the California avocado slices.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

© 2012 California Avocado Commission