4-5 chicken breasts
6 oz extra-virgin olive oil (divided)
2 cups white or brown rice
1 red bell pepper
1 yellow bell pepper
1/2 yellow onion
1/2 red onion
1/2 avocado
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. black pepper (or to taste)
1/4 tsp. oregano
1 key-lime
1/2 tsp. sea salt
Parmesan cheese
REMEMBER: spices, key-lime and olive-oil can be used to your own liking.

Line a 9" x 13" pan with aluminum foil. Grease with 2 oz of extra-virgin olive oil followed by 1/2 of oregano and 1/2 garlic powder. Set oven to 375°F.

Clean and dry chicken. Take 1 oz of extra-virgin olive oil and spread it entirely over chicken breasts. Sprinkle remaining garlic powder, oregano, black pepper and onion powder on chicken, then place in pan. Tightly cover pan with foil and cook for 40-50 minutes or until fork can easily puncture chicken and no longer pink.

Prepare rice according to instructions on package.

Wait until chicken is cooled then dice into cubes, as well as bell peppers, onions, and avocado. Place into skillet with remaining extra-virgin olive oil and sauté. When vegetables are slightly softened, serve on top of rice.

Slice the key-lime in half and squeeze the juice over rice and vegetables. Sprinkle sea salt and Parmesan Cheese on top, then enjoy.

Serves 4-6 people

Submitted by: Takia