1 tbsp coconut oil
2 cups fresh green bell pepper, diced
½ cup frozen corn
1 ½ cups fresh tomato, diced
4 cups whole grain rice, cooked
¾ cup fresh basil, chopped
½ medium avocado, diced

1 tbsp coconut oil
6 (3 oz each) boneless, skinless chicken breasts
½ cup capers
¾ cup fresh lemon juice
½ cup fresh parsley, chopped
½ medium avocado, sliced


Risotto Preparation:
Put coconut oil in a skillet and over low heat, sauté 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:
Sauté 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, 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.