Bok Choy with Oyster Sauce
Serves: 6 person(s)
Preparation Time: 25 mins
Cooking Time: 20 mins
Tender chicken breast on a bed of avocado risotto.
2 Tbsp olive oil
1/2 cup frozen corn kernels
1 1/2 cup tomato, diced
4 cup white rice, cooked
3/4 cup fresh basil, chopped
1/2 medium avocado, diced
1/2 cup fresh capers
3/4 cup lemon juice
1/2 cup fresh parsley, chopped finely
1/2 medium avocado, sliced (for garnish)
2 cup green bell pepper, diced
6 skinless, boneless chicken breasts (4.5 oz each)
Risotto: Put 1 tbsp 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 tbsp 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.