Herbes de Provence infused with Lavender Grilled Chicken


Prep time: 30 minutes
Baking time: 20 minutes
Yield: Serves 2


  • 2 chicken breasts
  • 2 garlic cloves
  • 50 g feta cheese
  • Handful cherry tomatoes
  • ¼ cup barley groats
  • ¼ yellow capsicum
  • 1 spoon dried Herbes de Provence
  • 3 drops SPRIG Lavender extract
  • 1 spoon olive oil + more for frying
  • 1 spoon flour
  • ½ chilli (or more if you prefer)
  • Salt and pepper


  • In a small cup mix olive oil, lavender extract, Herbes deProvence and chopped garlic. Wash the chicken and coat it with this mixture. Place it in the fridge for at least 1 hour.
  • Boil, wash and cut cherry tomatoes in half. Cut capsicum and feta cheese in small pieces.
  • Chop the chilli and fry it on a medium heat. Add cooked barley groats and keep frying for the next 2 minutes. Remove from heat, add vegetables and cheese and stir. Season with salt and pepper.
  • Heat the oil in a skillet over medium-high heat. Cover the chicken breasts in flour. Fry it until golden brown on both sides. Place onto a baking sheet, and bake in preheated to 180oC oven, 20 to 30 minutes (depends on the size of meat).
  • Place the groats on the plate. Cut the chicken and put it on top of groats.

Extract of Natural Culinary Lavender, 110g


Roasted Garlic Infused Oilve Oil, 125g


Roasted Chilli Oil, 125g


Yuzu Japanese Citrus Extract, 120g