Chicken Avocado Risotto 

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Tender chicken breast on a bed of avocado risotto.

Ingredients:

2 Tbsp olive oil

2 cup green capsicum, diced

1/2 cup frozen corn kernels

1 1/2 cup tomato, diced

4 cup white rice, cooked

3/4 cup fresh basil, chopped

1/2 medium avocado, diced

6 skinless chicken breasts (100g each)

1/2 cup fresh capers

3/4 cup lemon juice

1/2 cup fresh parsley, chopped finely

1/2 medium avocado, sliced (for garnish)

Directions:

Risotto: Put 1 tbsp olive oil in a frypan and sauté the capsicum, 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: Sauté the chicken breasts in 1 tbsp olive oil for approximately 5 minutes on each side over low heat.

Remove chicken from frypan and set aside. In the same pan sauté 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 avocado slices.

Author:

Family Health Publications

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