Feburary Sale:
10% Off Betty Lou Smackers*
*Sale Valid 02/01/12 - 02/29/12
Please note: Back To Health Center will be closed from 12:30pm-2pm on Friday, February 3rd.
We apologize for any inconvenience.
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Ingredients:
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
Chicken:
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
Instructions:
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.
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5785 Far Hills Ave
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