Oh My!! Chicken and rice is a must this hot summer! Eating fresh vegetables has been my jam over the last few weeks; I will for sure be making this avocado and tomato blend again!
I went to the store Sunday morning and came home with an onion, garlic, green pepper, couple tomatoes, and an avocado. Not only is this recipe delicious; it is light and adds a twist to grilled chicken.
I began by sauteing onion and garlic in a medium pan with a tablespoon of olive oil.
Mom, Megan and I took turns chopping up the green pepper, tomato, and avocado.
After combining the rest of the vegetables to the pan; we finished sauteing by added oregano leaves, cumin seeds, and red wine vinegar.
If you would have asked me to try avocado a year ago I would have said eww , but now I add it to almost everything!! It is a natural fat that has a creamy texture which helps to thicken the sauce.
Caution: The aroma might be tempting enough to eat the vegetable mix straight out of the pan ;). Just be sure to save enough to share!
Mom grilled the chicken out on the deck while we were letting the flavors blend together. Once done, we cut the chicken and added it to the red wine dressing.
Have you ever had sticky rice!? It is one of the best inventions ever!! Anywho, make brown, white, or sticky rice and put it in a giant bowl in the middle of the table!
Now, the most important part of this meal is the presentation! Dress the chicken up with the vegetables you desire and top it over rice to enjoy! I added a glass of wine to my meal (Moscato) to enhance the flavors of the chicken.
Ingredients:
Red wine vinegar, oregano, cumin, olive oil, chicken, vegetables, and rice.
Picking Wild Flowers 