Chicken Breast Fillet with Peach Salsa, Lentil Vegetable and Asparagus

Ingredients

• 4 chicken breast fillets
• 1 tsp Honey
• 1 tsp curry powder
• 1 tsp pepper (coarsely ground)
• 1 tsp thyme (dried)
• 3 peaches
• 1 red bell pepper
• 1 chili pepper
• 2 shallots
• sunflower oil
• juice of one lime
• 1 tbsp Raw Sugar
• 1 bunch Green asparagus
• 100 g brown lentils
• 150 ml poultry broth
• 2 tbsp butter
• Salt
• pepper (from grinder)
• Cayenne pepper

Instructions

1. 1.

   Soak lentils overnight.

2. 2.

   Wash and pat chicken breasts dry. Whisk honey with curry powder, juice of half a lime, coarsely ground pepper, thyme and 3 tbsp oil; marinate chicken for at least 3 hours.

3. 3.

   Add lentils to boiling poultry broth, cover and cook 15‑20 minutes until al dente; add water if needed but they should absorb all liquid by the end.

4. 4.

   Peel the lower third of asparagus and blanch in salted boiling water 6‑8 minutes until firm; shock in ice water and drain.

5. 5.

   Briefly rinse peaches with hot water, peel, halve, core and dice.

6. 6.

   Wash bell pepper and chili, halve, deseed and finely dice.

7. 7.

   Peel shallots and finely chop. Sauté pepper, chili and shallot in 2 tbsp hot oil. Deglaze with poultry broth, add peach cubes, remaining lime juice and sugar; simmer 3‑4 minutes. Season with salt and cayenne pepper.

8. 8.

   Grill chicken breasts 3‑4 minutes per side. Drizzle asparagus with a little oil, season with salt and grill briefly as well.

9. 9.

   Sauté lentils in hot butter, season with salt and cayenne pepper. Arrange on warmed plates, place grilled chicken on top, spoon salsa over it, add asparagus and serve.