1. Sprinkle the cutlets with half of the salt and pepper. Heat GOYA Pure in a large nonstick skillet over medium-high.
Add the cutlets and cook until cooked through 3 minutes per side.
2
2. Place the cutlets on a cutting board; cover with aluminum foil to keep warm. Add the onion and water to the skillet and cook, stirring often, until the onion is soft and beginning to brown.
3
3. Shred the cutlets. Place 1 cup of the rice in each bowl. Divide the chicken, onion, avocados, green shoots and the remaining salt and pepper among the bowls. Serve.
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