Description[]
The following recipe meets the "5 A Day for Better Health" program criteria. This means that this recipe does not exceed the following: 30% of calories from fat; 10% of calories from saturated fat; 100 mg cholesterol and 360 mg sodium per serving.
Ingredients[]
- 1 Tbsp olive oil
- 2 Cups Fresh green bell pepper, diced
- ½ Cup Frozen corn
- 1 ½ Cups 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 Cup fresh lemon juice
- ½ Cup Fresh parsley, chopped
- ½ medium California avocado, sliced
Directions[]
Put olive oil in a skillet and over low heat, saute 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:
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 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.