1 Tbsp. Lavender Balsamic
1/4 c. honey
2 tsp. orange juice
4 boneless, skinless chicken breasts
1 Tbsp. Lemon Olive Oil
2 tsp. Metropolitan Chef Beer Can Chicken Rub
Saltwest Smashed Peppercorn Sea Salt to taste
Preheat oven to 375 F. Whisk together the Lavender Balsamic, honey and orange juice. Rub chicken breasts with Lemon oil and sprinkle with the Beer Can Chicken Rub and the Smashed Peppercorn.
Place chicken onto a parchment lined baking sheet and bake for approximately 20 minutes. Brush chicken with lavender honey glaze and return to oven for about another 15 minutes or until chicken is fully cooked.
Serve with Pomegranate Spinach Salad for a healthy lunch or light supper!