1 1/2 Tbsp. prepared low-sodium balsamic dressing

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2 tsp. dried tarragon leaves crushed, divided

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1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces

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1 Tbsp. canola oil

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2 leeks, white part only, thinly sliced and made into rings

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3 cloves garlic, thinly sliced

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3 Japanese eggplants, sliced into 1/2-inch thick rounds

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1 (8-oz.) package crimini mushrooms, sliced

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1 red bell pepper, cut into 1/2-inch wide strips and halved

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1 orange bell pepper, cut into 1/2-inch wide strips and halved

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1/2 tsp. salt

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1/2 tsp. ground black pepper

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1/2 tsp. Red pepper flakes

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1 cup broccoli florets

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1/4 lb. pea pods, ends trimmed

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2 Tbsp. honey

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2 ripe, Fresh California Avocados, peeled, seeded and cut into 1-inch cubes

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3 cups cooked brown rice

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.