What you'll need:

- 2 whole avocados
- 8 pieces of shrimp (2 per avocado)
- 2 small chicken breasts (1/2 per avocado)
- 1 large lemon
- 1 cup of Goya rice
- 4 quarters of cilantro
- 1/4 cup of diced onions
- 1/4 cup of diced tomatoes
- 1/4 cup of diced bell peppers
- Olive oil

Directions:

Preheat your oven to 425 degrees. Season your chicken breasts with salt and pepper. Next, line a small pan with aluminum foil and bake them for 20 minutes, or until they are fully done. Cooking time may vary depending on the size of the breasts.

Add a small amount of olive oil to a small pan and sauté your shrimp on medium-high heat until they turn a rich, pink color. For this dish, I like to season my shrimp with garlic and chili powder.

Next, bring two cups of water to a boil in a pot and add a pinch of salt to the water. Once the water is boiling, add in your rice and turn the stove to low heat, allowing it to simmer for about 20 minutes.

Once you're rice is ready, add it to your plate forming a "bed" of rice. Cut your avocados in half and remove the pits. Now it's time to add in all of your stuffers! Add your chicken, shrimp, tomatoes, onions, and bell peppers to each avocado half. Squeeze a little bit of lemon juice on top of each and your creation is complete!

Enjoy!