Chicken Breasts with Peach Salsa, Lentils and Asparagus

Soak lentils overnight.

Rinse the chicken breasts and pat dry. Mix honey with curry powder, juice of half a lime, coarsely ground pepper, thyme and 3 tablespoons of oil. Pour over the chicken breasts and marinate for 3 hours in the refrigerator.

Add lentils to boiling chicken stock, cover and cook until al dente and all liquid has been absorbed, 15-20 minutes, adding some water if needed. 

Peel the lower third of the asparagus and blanch in boiling salted water until al dente, 6-8 minutes. Rinse in cold water and drain.

Blanch peaches briefly in boiling water, peel, halve and core. Dice into cubes.

Rinse bell pepper and chile pepper, cut in half, trim and finely chop.

Peel shallots and finely chop. Fry bell pepper, chile pepper and shallots in 2 tablespoons hot oil. Deglaze with chicken stock and add peach cubes, remaining lime juice and brown sugar. Simmer 3-4 minutes. Season with salt and cayenne pepper.

Grill chicken breasts on a preheated grill for 3-4 minutes on each side. Drizzle asparagus with a little oil, season with salt and briefly cook on the grill.