2 Tbsp. fresh or bottled lemon juice

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1/4 cup fresh basil

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3/4 tsp. ground black pepper divided

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1 ripe, Fresh California Avocado, peeled, seeded and cut into chunks*

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1 Tbsp. olive oil divided

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1/4 tsp. salt

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2 small boneless, skinless chicken breasts (about 1 lb)

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1 large red bell pepper

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1/2 medium onion chopped

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1 clove garlic minced

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3 cups water

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3 tsp. sodium-free chicken bouillon

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1 1/2 red quinoa, uncooked/dry

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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.