Grilled Chicken with Lavender and Lemon Sauce

Lavender is often associated with sweet desserts, but it adds a lovely spicy, floral note to this savory chicken dish. Low-carb, Paleo, and keto-friendly.

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Ingredients

1. 2 chicken breasts, halved, pounded out to 1-inch/2½-cm thickness (with skin for keto version)
2. 2 tsp. / 10 ml olive oil
3. Kosher salt or substitute, to taste (optional)
4. Freshly ground black pepper, to taste
5. ¼ cup / 40 g red onion, finely diced
6. ½ cup / 120 ml low-sodium chicken broth
7. 2 tablespoons / 30 ml lemon juice
8. 1 Tbsp. / 3 g dried lavender

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Directions

1. Preheat grill.
2. Brush both sides of the chicken with 1 teaspoon of the olive oil, or spray olive oil on the chicken with a mister.
3. Season both sides of the chicken with pepper and salt or substitute, if desired.
4. Grill chicken for 8 minutes on one side, flip and cook for an additional 8 minutes, or until chicken registers 165°F/75°C with a meat thermometer and/or has no pink hue when sliced. While chicken is grilling, start the sauce.
5. Pour 1 teaspoon olive oil into a small saucepan. Add the onions and season with pepper and salt or substitute (if desired). Cook over medium-low heat until onion is softened and translucent, about 5 minutes. Add chicken broth, lemon juice and dried lavender to the pan. Gently simmer for 10 minutes.
6. Pour lavender sauce over the chicken to serve chicken.

Serving Size: ½ chicken breast + 2 Tbsp. / 30 ml lavender sauce Exchanges per Serving: 3 Protein

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