Chicken breast with peach rice

Ingredients for 4 servings:

• 4 chicken breast fillets
• 2 tbsp lemon juice
• 250 g long grain rice
• 1 can peach(s), approx. 500 g
• 100 g walnuts
• 1 tsp turmeric
• 2 tbsp oil
• 2 egg whites
• 1 pinch of cinnamon powder
• 1 tsp lemon juice

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

with walnuts

Rinse the chicken with cold water, pat dry, cut into thin strips, and drizzle with lemon juice. For the marinade, whisk the egg white with salt, cinnamon, and lemon juice. Place the chicken in the egg white and cinnamon mixture and marinate. Add the rice and turmeric to ½ liter of boiling salted water and let it soak for 20 minutes. Drain the peaches, cut into thin strips, remove the meat strips from the marinade, and drain well. Roughly chop the walnuts and toast them without fat. Place them on a plate. Heat the pan. Brown the fillet strips all over, season lightly with salt, mix the peach strips and chicken strips with the rice, sprinkle with chopped walnuts, and serve.