4 (4-oz.) boneless, skinless chicken breasts

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1/2 tsp. each garlic powder and onion powder

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As needed Salt and pepper, to taste

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1 1/2 Tbsp. grape seed or avocado oil

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1/3 cup Chicken stock

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8 oz. white mushrooms, sliced

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2 cups cooked wild rice

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1 cup cooked spinach

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1 ripe, Fresh California Avocado, peeled and seeded

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1 Tbsp. lime juice, or more to taste

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1/3 cup light sour cream

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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.