Roasted Chicken Breast with Lentils and Avocados

Dressing:

Squeeze the juice of the lemon. Stir through the cumin, sugar, juice of one lemon and turmeric. Gradually mix in the olive oil. Season with salt and pepper.

Roasted chicken breast:

Squeeze a little juice from the lemon. Rinse chicken breasts, rub dry and cut in half lengthwise. Heat clarified butter in a frying pan and sear fillets on both sides. Remove from heat and cook for about five minutes with the lid closed. Next, season with salt and pepper and cut diagonally into slices. Remove the skin from the avocados, cut them in half, remove the pit and cut them into fine wedges. Drizzle with a tiny bit of juice from one lemon.

Arrange decoratively with the chicken breast meat, lentils and cocktail tomatoes on plates and pour the dressing evenly over them. Use the chervil leaves as garnish. Serve with fresh farmhouse bread.

Gone.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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