Soul-Warming Grilled Chicken with Honey-Lavender Glaze and Roasted Vegetable Medley

Begin by marinating the chicken breasts in a mixture of olive oil, lemon juice, minced garlic, salt, and pepper for at least 30 minutes to enhance the flavor.

In a small saucepan, combine honey, dried lavender, and a splash of water, then simmer over low heat for 5 minutes to create a fragrant glaze.

Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Remove the chicken from the marinade and grill for 6-7 minutes on each side, brushing with the honey-lavender glaze during the last few minutes of cooking for a beautiful caramelized finish.

While the chicken is grilling, chop your favorite vegetables such as bell peppers, zucchini, and red onion into bite-sized pieces.

Toss the vegetables with olive oil, salt, and pepper, then spread them on a baking sheet. Roast the vegetables in a preheated oven at 400°F for 20-25 minutes until tender and slightly charred.

Once the chicken is cooked through, let it rest for 5 minutes before slicing. Serve the grilled chicken on a platter, drizzled with any remaining glaze, alongside the roasted vegetable medley for a colorful and comforting presentation.