lavender

Photo courtesy of Pinkerton Photography

My cousin and my friend, Michelle Lorts, gave me a tin of Red Rock Lavender Lemon Pepper. Michelle owns Studio Fiore and is the florist who created the stunning flowers for Marissa’s wedding.

Photo credit: Red Rock Ranch & Farms

A few weeks ago, Michelle and a few girlfriends took a day trip to visit the lavender fields at Red Rock Ranch & Farms in Concho, Arizona.

Concho is in the White Mountains, about a 3½ hour drive from Scottsdale.

Photo credit: Red Rock Ranch & Farms

I’ve always thought about going for the Lavender Festival, but never pulled the trigger on it, maybe next year.

I used her gift to make a delicious chicken dish. You can make it too, even if you don’t have a tin of the Red Rock Lavender mix because I’ve included the proportions to make the herb and spice mixture on your own at the bottom of this post.

I also used one of my favorite local olive oils, Queen Creek Olive Mill Meyer Lemon Olive Oil. You may use regular olive oil as a substitute. Of course, you if want to make this recipe using the unique Arizona spice mixture and olive oil, the links are here for you to order those items online. Enjoy!

Lavender Lemon Pepper Chicken

• 3/4 cup balsamic vinegar
• 1/4 cup olive oil (preferably Queen Creek Olive Mill Meyer lemon olive oil)
• 1/4 cup agave nectar
• 2 tablespoons Red Rock Lavender Lemon Pepper *
• 4 boneless and skinless chicken breasts
• 2 large lemons, thinly sliced
• Sprig of fresh lavender, optional

In a large bowl, whisk together the vinegar, olive oil, agave nectar, and lavender lemon pepper.

Add chicken and toss to coat. Cover and refrigerate for 4 hours.

Preheat a grill to medium-high heat. Remove the chicken from the marinade and place it on the grill.

Cook, turning every 5 minutes while brushing with the marinade, for a total of about 15 minutes or until cooked through and no longer pink when tested with a sharp knife. Discard any remaining marinade.

Allow chicken to rest for about 5 minutes before slicing on the diagonal. Place on a platter, tucking a lemon slice between the slices of chicken, then sprinkle with a small pinch of the lavender lemon pepper. Garnish with a sprig of fresh lavender, if desired, and serve.

Note: In place of the Red Rock Lavender Lemon Pepper: In a small bowl mix together 1 tablespoon fresh lemon zest, 1 ½ teaspoons dried culinary lavender, 1 teaspoon Kosher salt, and 1/2 teaspoon freshly ground black pepper.

Serves 4 to 6