2 T. olive oil
1/2 C. frozen corn kernels
11/2 C. tomato, diced
4 C. white rice, cooked
3/4 C. fresh basil, chopped
1/2 medium avocado, diced
1/2 C. fresh capers
3/4 C. lemon juice
1/2 C. fresh parsley, chopped finely
1/2 medium avocado, sliced (for garnish)
2 C. green bell pepper, diced
6 skinless, boneless chicken breasts (4.5 oz. each)

Risotto: Put 1 T. olive oil in a skillet and saute the 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: Saute the chicken breasts in 1 T. olive oil for approximately 5 minutes on each side over low heat. Remove chicken from skillet and set aside. In the same pan 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 avocado slices.

Yield: 6 servings
Calories: 452
Fat: 13g
Fiber: 3g