Chicken Breast with Avocado Risotto


1 tbsp coconut oil
2 cups fresh green bell pepper, diced
cup frozen corn
1 cups fresh tomato, diced
4 cups whole grain rice, cooked
cup fresh basil, chopped
medium avocado, diced

1 tbsp coconut oil
6 (3 oz each) boneless, skinless chicken breasts
cup capers
cup fresh lemon juice
cup fresh parsley, chopped
medium avocado, sliced


Risotto Preparation:
Put coconut oil in a skillet and over low heat, saut the green bell pepper, corn, and tomato for approximately 5 minutes. Add the precooked rice and basil. Simmer for approximately 5 more minutes and set aside. Add the diced avocado.

Chicken Preparation:
Saut the chicken breasts in coconut oil for approximately 5 minutes on each side over low heat. Remove chicken from skillet and set aside. In the same skillet, saut 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.

Additional information