Chicken Breast wth Avocado Risotto
Preparation time: 30 minutes
Number of servings: 6
- 2 Tbsp olive oil
- 2 cups diced fresh green bell pepper
- 1/2 cup frozen corn
- 1 1/2 cup fresh tomatoes, diced
- 4 cups cooked white rice
- 3/4 cup chopped fresh basil
- 1/2 medium avocado, diced
- 6 3-oz boneless, skinless chicken breasts
- 1/2 cup capers
- 3/4 cup fresh lemon juice
- 1/2 cup fresh parsley, chopped
- 1/2 medium avocado, sliced
Put 1 Tbsp olive oil in a skillet, and sauté the green bell pepper, corn, and tomato over low heat for approximately 5 minutes. Add the precooked white rice and basil. Simmer for approximately 5 more minutes and set aside. Add the diced avocado.
Sauté the chicken breasts in 1 Tbsp olive oil over low heat for approximately 5 minutes on each side. Remove chicken from skillet and set aside. In the same skillet, sauté the capers for approximately 1 minute. Remove from heat and add lemon juice and parsley.
To serve, place the risotto mixture on a plate and top with chicken breast. Pour the caper and lemon juice mixture over the chicken and rice. Garnish with the avocado slices.
|Chicken Breast with Avocado Risotto |
|Serving Size 1/6 of recipe
|Amount Per Serving
|Calories 350 Calories from Fat 110
|% Daily Value (DV)* |
|Total Fat 12g
| Saturated Fat 2g
|Total Carbohydrates 41g
| Dietary Fiber 5g
| Sugars 4g
|* Percent Daily Values are based on a 2,000-calorie diet.
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.