Peel husk off corn and remove kernels from cob, holding cob vertically and carefully slicing downward.

Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/4" dice.

Quarter tomatoes.

Peel and mince shallot.

Halve lime. Juice one half and cut other half into wedges.

Pat chicken dry, and season both sides with seasoning blend.

In a mixing bowl, combine half the shallot (reserve remaining for risotto), tomatoes, avocado, 2 tsp. lime juice (reserve remaining for risotto), 1 tsp. olive oil, and a pinch of salt. Set aside.

Place chicken breasts on prepared baking sheet and drizzle with 1 tsp. olive oil. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.

Carefully tent roasted chicken with foil.

While chicken roasts, cook risotto.

Place a medium pot over medium-high heat and add 2 tsp. olive oil.

Add corn, remaining shallot, and a pinch of salt and pepper to hot pot. Stir occasionally until corn starts to brown, 2-3 minutes.

Add rice and stir occasionally until rice is toasted, 1-2 minutes.

Add 1 cup boiling water from small pot and chicken base to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add ½ cup boiling water from small pot and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

Remove from burner. Stir in butter and 2 tsp. lime juice.

Plate dish as pictured on front of card, topping chicken with avocado tomato salsa. Squeeze lemon wedges over meal to taste. Bon appétit!