Honey Mustard Chicken & Lavender Flatbread
In a medium bowl, whisk together the honey, dijon mustard, 1 Tbsp Herbes de Provence Olive Oil, garlic, and salt and pepper to taste. Set aside half the marinade for later. Place chicken in the remaining marinade. Cover and refrigerate for 30 minutes.
Drain moisture from the ricotta with a cheesecloth.
Preheat the grill to high and oil the grates. Remove chicken from marinade and grill for 3 minutes per each side. Let rest before slicing into small strips.
Brush both sides of the flatbread with remaining Herbes de Provence Olive Oil. Spread ricotta over the flatbread and top with the sliced chicken. Season with salt and pepper to taste. Grill for 2-3 minutes until lightly browned. Remove from the grill. Drizzle the flatbread with the marinade that was set aside, along with the Lavender Balsamic. Garnish with microgreens.