Skillet Chicken With Avocado, Tomatoes and Olives and Avocado Mexicali Soup

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Servings:

• Recipe serving size: 1 chicken breast, 1 cup of sauce, 1 cup of rice
• Number of servings: Adjust Reset

Ingredients:

• 1 ripe, fresh avocado, halved, pitted, peeled and diced
• 6 boneless, skinless chicken breasts
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 Tbsp. olive oil
• 1 medium onion, chopped
• 1 bell pepper, seeded, diced
• 1 carrot, peeled, diced
• 2 garlic cloves, minced
• 3 (14.5 ounce) cans diced tomatoes in juice
• 1/2 cup dry white wine
• 1/4 cup pitted green olives, halved
• 2 Tbsp. fresh parsley, chopped
• 6 cup cooked white rice

Instructions:

1. Season chicken with salt and pepper.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, cook until golden on one side, about 5 minutes. Turn
3. cook 5 more minutes until golden brown and almost cooked through. Remove to a plate and set aside.
4. Reduce heat to medium. Add onion, bell pepper and carrots. Cook, stirring occasionally, 5 minutes.
5. Add garlic, cook 1 minute.
6. Add tomatoes and wine. Bring to a simmer
7. Simmer 4 minutes. Stir in olives. Return chicken to skillet and simmer uncovered 5 minutes. Cover andreduce heat to low, simmer 20 minutes. Stir in half of the avocado and parsley. Serve over rice.