Citrus-Herb Infused Chicken with Lavender Honey Glaze and Pistachio-Cranberry Couscous

Begin by preheating your oven to 375°F. In a small bowl, combine the zest of 1 orange, 1 lemon, and 1 lime with 2 tablespoons of chopped fresh thyme and 1 tablespoon of olive oil.

Rub this mixture all over 4 boneless, skinless chicken breasts. Season the chicken with salt and pepper to taste.

In a separate bowl, mix 1/4 cup of honey with 1 tablespoon of dried lavender and set aside. Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon of olive oil.

Once hot, sear the chicken breasts for 3-4 minutes on each side until golden brown. Pour the lavender honey glaze over the chicken and transfer the skillet to the preheated oven.

Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F. While the chicken is baking, prepare the couscous by cooking 1 cup of couscous according to package instructions.

Once cooked, fluff with a fork and stir in 1/2 cup of chopped pistachios, 1/2 cup of dried cranberries, and the juice of 1 lemon.

Season with salt and pepper to taste. To serve, place a generous scoop of the pistachio-cranberry couscous on each plate, top with the glazed chicken, and drizzle any remaining glaze from the skillet over the top.

Garnish with fresh thyme sprigs and lemon wedges for an elegant presentation.