Chicken breast with rhubarb chutney and almond rice

Ingredients for 4 servings:

• 1 kg rhubarb
• 2 apples
• 1 can mango(s) (drained weight 250 g)
• 2 onions, diced
• 1 tbsp lemon juice
• 100 ml vinegar
• 1 tsp cornstarch
• 1 tsp curry powder
• Salt and pepper, sweetener
• 4 servings of skinless chicken breast fillet(s)
• 250 g rice
• 50 g almonds, chopped
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

also suitable for diabetics

Clean the rhubarb, peel, quarter, and core the apples, and drain the mango. Finely dice everything and drizzle the apples with lemon juice. Bring the vinegar to a boil with the fruit and onions, then simmer for about 20 minutes. Mix the cornstarch with a little water, stir into the chutney, and bring back to a boil. Season with curry, salt, and sweetener. Cook the rice as usual. Season the meat with salt and pepper, and fry in oil until browned. Roast the almonds in a pan without oil until browned. Slice the meat and serve with the chutney. Mix the cooked rice with the almonds and serve with the rice.