CHICKEN BREAST WITH AVOCADO RISOTTO

RISOTTO:
1 Tbsp. olive oil
2 cups fresh green bell pepper, diced
1 1/2 cup fresh tomato, diced
1/2 cup frozen corn, thawed
4 cups white rice, cooked
3/4 cup fresh basil, chopped
1/2 medium avocado, diced
CHICKEN:
1 Tbsp. olive oil
6 (3 oz. each) boneless, skinless chicken breasts
1/2 cup capers
3/4 cup fresh lemon juice
1/2 cup fresh parsley, chopped
TO SERVE:
1/2 medium avocado, sliced

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

Add the cooked white rice and basil. Simmer for approximately 5 more minutes. Add the diced avocado and set aside.

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 1minute. 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 avocado slices if desired.

Makes 6 servings
Source: Produce Marketing Association