Ingredients
2 chicken breasts
Lavender Rosé Balsamic Vinegar
Garlic Olive Oil
½ teaspoon dried sage
½ teaspoon dried thyme
2 cloves garlic, minced
1 large red onion, sliced thick
Salt and pepper, to taste
Optional: Fresh sage
Optional: Whole grain or wild rice
Optional: Steamed asparagus
Directions
Rinse the chicken breasts with water and pat dry. Season with salt and pepper.
Place chicken in zip-lock bag. Pour ¼ cup Lavender Rosé Balsamic and 2 tablespoons Garlic Olive Oil over chicken. Add minced garlic, sage and thyme. Mix thoroughly and let marinate for 4 to 24 hours. Refrigerate, rotating chicken occasionally to evenly distribute the marinade.
Allow chicken to come up to room temperature before cooking. When ready, heat a cast iron skillet or regular grill to medium-high heat. Cut thick slices of red onion, and brush with Garlic Olive Oil. Sear both sides of onion to achieve grill marks. Then, place the chicken on top of the grilled red onion slices.
Close the grill or cover the cast iron skillet and let it cook! Turn the chicken over the onions to evenly heat/cook through, to an ideal temperature of 165°F. When nearly finished cooking, open the lid/grill and brush additional Lavender Balsamic over the chicken.
Remove and serve the chicken and onions over a whole grain or wild rice, and asparagus. Top with fresh sage. Drizzle additional Lavender Rose Balsamic over chicken before serving, if desired. Enjoy!
