Lavender chicken. Just the name brings images to mind of a wonderful, floral aroma for early spring. Lavender essential oil makes for a very pleasant taste if done correctly. And with Young Living’s vitality line of edible essential oils, you’ll be able to nail this recipe, which serves 4.
*Note this post may contain affiliate links to Young Living, the world leader in essential oils, as well as others. In short, if you click an affiliate link, I may receive a small compensation at NO ADDITIONAL COST to you.*
Try this dish with your family and be sure to use your Lavender Vitality from Young Living and let us know how it went in the comments below. And again, know that Young Living’s vitality line is the only essential oil brand that The Blessed and Busy Family endorses for use in recipes. You can get yours here.*
This recipe is best done in advance since from start to finish, with the marinade, there’s about 5 hours. You could make this dish in the morning to serve in the evening, or do it one night after dinner to let set and have the next day. Either way works. There’s no max amount of time for letting the chicken soak.
For this delightfully fragrant recipe, you’ll need:
Ingredients for Lavender Chicken
- 2 tablespoons olive oil (found here)
1/4 cup finely chopped onion
3 drops of lavender vitality essential oil (found here)
2 fresh kiwi fruit, peeled and mashed
1 cup orange juice
4 chicken breasts
4 tablespoons fresh lime juice
1/2 cup olive oil
4 cups mixed salad greens
Salt, to taste
To Make the Lavender Chicken
1. In a small skillet, heat the 2 tablespoons oil. Add the onion and cook over medium-low heat until very soft, about 15 minutes.
2. Remove from heat and spoon into a large, shallow baking dish, like the one we use, found here. Huge pyrex fan, by the way. I prefer cooking in glass dish ware knowing there’s no possibly toxic coating to flake off (like with Teflon). You can then set the onions in the fridge. No worries, the chicken will be put in later.
3. In a separate bowl, stir in the Young Living Lavender Vitality (a little goes a long way), kiwi, and orange juice. Whisk the mixture together with these awesome silicon coated whisks to combine. And if you’re having difficulty mashing the kiwi, no worries. Simply peel and put in a Nutribullet. In fact, if you wanted to save time, put the oil, kiwi, and juice together in a Nutribullet and forget the whisks. It’s all about what’s easiest for you.
4. Lay chicken breasts in the juice, fruit, oil marinade you just pureed. Add the onions and cover. Then set in the refrigerator for 3 to 4 hours, turning occasionally to make sure the chicken really has a chance to soak up that floral lavender and fruit taste.
5. After 3-4 hours, lift the chicken breasts from the excess marinade (but don’t throw it out!) Place the chicken in a lightly oiled baking pan (remember the one we mentioned here? It’s a set, so no worries!). And cover with foil. Bake at 350°F for 45 to 50 minutes, or until juices run clear and the chicken is cooked through.
Next Comes Salad
Now come the fun part. To finish making the dressing, place the orange-lavender-kiwi marinade in a sauce pan and bring to a boil (and if you need a small sauce pan, try this one here). After the dressing starts boiling, reduce the heat and simmer until reduced to about 1/2 cup.
Whisk in the lime juice and 1/2 cup olive oil, season with salt, and set aside to cool.
At serving time, place 1 cup salad greens in each of four salad bowls (like the ones found here). Then top with the sliced cooked chicken and drizzle with the lavender dressing.
Yum. Doesn’t it sound scrumptious?
Also, in giving credit where it’s due. This recipe was originally published by Joe Coca back in June 2002.
Although we’ve tweaked it a bit, by adding the Lavender Essential Oil, check out his original post to see how it compares.
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