Lavender Marinated Chicken with Kiwi Lavender Vinaigrette

2 Tbsp olive oil
1/4 cup finely chopped onion
2 Tbsp lavender
2 kiwi peeled and mashed
1 cup orange juice
4 chicken breasts
4 Tbsp fresh lime juice
1/2 cup olive oil
salt to taste

salad greens


In small pan heat olive oil, add onion and cook over medium heat until very soft - about 10 or 15 minutes.

Remove from heat and whisk in orange juice, lavender and kiwi to combine.

Pour over chicken - cover and marinade in refrigerator 3-4 hours, turning occasionally.

Preheat oven to 350°

Place chicken breasts in lightly oiled baking dish. Reserving marinade.


45 to 50 minutes, or until juices run clear and chicken is cooked through. Remove from oven and cool to room temperature - slice into strips


Bring the marinade to a boil in a small pan; reduce heat and simmer until reduced to about 1/2 cup.

Strain into small bowl or jar, compost solids. Whisk in lime juice and olive oil, season with salt (or pour all into jar, put on lid and shake). Set aside and cool to room temperature.

Serve chicken over greens and drizzle with dressing


From the recipe file of
Full Moon Natives