Prep Time: 20 min. • Cook Time: 30 min.
Preheat oven to 400°F. Peel and finely dice half of the red onion. Finely dice the red pepper the same size. Finely chop the cilantro, juice the lime, and dice the avocado. Pat chicken dry with a paper towel. Place each breast between two chopsticks and use a knife to cut ¾ of the way down the chicken. Cut four slits in each chicken breast.
Heat 1 tablespoon of olive oil in a sauté pan on medium. Once pan is heated, add peppers and onion and cook for 4-5 minutes or until tender. Season with a ¼ teaspoon of salt and pepper. Add about a teaspoon of the pepper-onion mixture between each slit of the chicken and place chicken on a sheet tray. Use all the peppers and onions. Drizzle with 1 tablespoon of olive oil and cook in oven for 20-22 minutes or until cooked through.*
While the chicken bakes, make the rice. In a sauce pot, combine the rice and chicken broth. Bring to a boil and lower to a simmer. Cover with a lid and cook for 20 minutes. Once rice is cooked, stir in half of the chopped cilantro.
In a bowl, combine the remaining cilantro, lime juice, avocado, ¼ teaspoon of salt and pepper and mash together with a fork. Serve chicken on top of rice with a huge scoop of the avocado mix.
*For food safety, cook chicken to an internal temperature of 165°F.
Approximate Nutritional Information (Per serving):
Calories 610, Fat 26g, Sat Fat 4.5g, Trans Fat 0g, Cholesterol 95mg, Sodium 770mg, Total Carbohydrate 54g, Fiber 8g, Sugars 3g, Protein 41g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Dairy-Free, Egg-Free