Easy Sweet Garlic Chicken

The Olive Crush Garlic Chicken Breast Recipe
 
This recipe is perfect for the family with the pickiest of eaters! It only takes half an hour so it’s perfect for a last minute meal. This recipe is perfect to serve with traditional potatoes or rice.

Easy Sweet Garlic Chicken
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 4 boneless skinless chicken breasts
  2. 4 garlic cloves, minced
  3. 4 tablespoons brown sugar
  4. 1 tablespoon The Olive Crush Chemlali Tunisian Organic Extra Virgin Olive Oil
  5. Salt and pepper
  6. Additional herbs and spices as desired, we recommend Whole Spice Napa Valley Rub
Instructions
  1. Preheat oven to 450°F.
  2. Line a baking dish or cookie sheet with aluminum foil and lightly coat with The Olive Crush Garlic Olive Oil.
  3. In small sauté pan, sauté garlic with the Chemlali Tunisian oil until tender.
  4. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
  5. Season chicken with salt and pepper.
  6. Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
  7. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.
Notes
  1. As it bakes, the garlic and sugar will melt into a sweet glaze. Feel free to customize with your favorite herbs or spices!
Adapted from ww.food.com from ElleFireBrand
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Paprika Chicken Thighs with Brussels Sprouts

Paprika Chicken Thighs with Brussels Sprouts Recipe | The Olive Crush
This meal is not only delicious, but very heart healthy and high in fiber! Using delicious paprika-rubbed chicken on a bed of Brussels sprouts and shallots, this dinner is as easy as it is delicious. Try smoked paprika for an extra touch of smoky flavor!

Paprika Chicken Thighs with Brussel Sprouts
Serves 4
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
  2. 4 small shallots, quartered
  3. 1 lemon, sliced
  4. 3 tablespoons divided The Olive Crush Hojiblanca Extra-Virgin Olive Oil
  5. 3/4 teaspoon Whole Spice Alaea Hawaiian Sea Salt, divided
  6. 1/2 teaspoon ground pepper, divided
  7. 2 cloves garlic, minced
  8. 1 tablespoon smoked paprika, sweet or hot
  9. 1 teaspoon dried thyme
  10. 4 large or 8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed
Instructions
  1. Position rack in lower third of oven; preheat to 450°F.
  2. Combine Brussels sprouts, shallots and lemon with 2 tablespoons The Olive Crush Hojiblanca Extra-Virgin Olive Oil and 1/4 teaspoon each Whole Spice Alaea Hawaiian Sea Salt and pepper on a large rimmed baking sheet.
  3. Mash garlic and the remaining 1/2 teaspoon salt with the side of a chef’s knife to form a paste. Combine the garlic paste with paprika, thyme and the remaining 1 tablespoon oil and 1/4 teaspoon pepper in a small bowl. Rub the paste all over chicken. Nestle the chicken into the Brussels sprouts.
  4. Roast on the lower rack until the Brussels sprouts are tender and an instant-read thermometer inserted into the thickest part of the chicken without touching bone registers 165°F, 20 to 25 minutes.
Adapted from EatingWell.com
Adapted from EatingWell.com
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Chopped Greek Salad with Chicken

Chopped Greek Salad with Chicken Recipe | The Olive Crush
This quick and easy salad is great for people who have gluten allergies or diabetes. It’s low calorie, and just all around tastes great!

Chopped Greek Salad with Chicken
Serves 4
Write a review
Print
Prep Time
25 min
Total Time
25 min
Prep Time
25 min
Total Time
25 min
Ingredients
  1. 1/3 cup red-wine vinegar
  2. 2 tablespoons Olive Crush Coratina Extra-Virgin Olive Oil
  3. 1 tablespoon chopped fresh dill, or oregano or 1 teaspoon dried
  4. 1 teaspoon garlic powder
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon freshly ground pepper
  7. 6 cups chopped romaine lettuce
  8. 2 1/2 cups chopped cooked chicken, (about 12 ounces; see Tip)
  9. 2 medium tomatoes, chopped
  10. 1 medium cucumber, peeled, seeded and chopped
  11. 1/2 cup finely chopped red onion
  12. 1/2 cup sliced ripe black olives
  13. 1/2 cup crumbled feta cheese
Instructions
  1. Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl.
  2. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta.
  3. Toss to coat.
Notes
  1. If you don't have cooked chicken, poach 1 pound chicken breasts for this recipe. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
Adapted from EatingWell.com
Adapted from EatingWell.com
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Chicken Souvlaki

Chicken Souvlaki Recipe | The Olive Crush
Souvlaki in Greece is typically skewers of lamb, but in America chicken is more common and served on pita bread. This recipe is not only quick and easy to prepare, it’s loaded with flavor.

Chicken Souvlaki
Yields 4
Write a review
Print
Ingredients
  1. 1/2 cup (2 ounces) crumbled feta cheese
  2. 1/2 cup plain Greek yogurt
  3. 1 tablespoon chopped fresh dill
  4. 1 tablespoon Italian Cortina Marcianise Extra Virgin Olive Oil, divided
  5. 1 1/4 teaspoons bottled minced garlic, divided
  6. 1/2 teaspoon dried oregano
  7. 2 cups sliced roasted skinless, boneless chicken breast
  8. 4 (6-inch) pitas, cut in half
  9. 1 cup shredded romaine lettuce
  10. 1/2 cup chopped peeled cucumber
  11. 1/2 cup chopped plum tomato
  12. 1/4 cup thinly sliced red onion
Instructions
  1. Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in a small bowl, stirring well.
  2. Heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add remaining 1 teaspoon garlic and oregano to pan, and sauté for 20 seconds. Add chicken, and cook for 2 minutes or until thoroughly heated.
  3. Place 1/4 cup chicken mixture in each pita half, and top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato. Divide onion evenly among pitas.
Adapted from David Bonom
Adapted from David Bonom
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Mediterranean Tacos

Mediterranean Taco Recipe | The Olive Crush
 
In honor of Mediterranean Diet Month and Cinco de Mayo, here is a recipe for Mediterranean Tacos! This easy recipe is great for lunch or dinner, and is packed with healthy vegetables and tasty ingredients.

Mediterranean Tacos
Serves 4
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 tomatoes, diced
  2. 1 large cucumber, peeled and diced
  3. 1 small red onion, diced
  4. 2 tablespoons red wine vinegar
  5. 1 tablespoon The Olive Crush Greek Koroneiki Extra Virgin Olive Oil
  6. 1/2 teaspoon Whole Spice Himalayan Pink Sea Salt
  7. 1/2 teaspoon pepper
  8. 1 container hummus
  9. 2 chicken breasts, cooked and sliced (or store bought rotisserie chicken)
  10. 1 1/2 cups shredded lettuce
  11. 1 can artichoke hearts, drained sliced black olives
  12. 1/2 cup feta cheese, crumbled
  13. 4 pita breads
Instructions
  1. In a large bowl combine the tomatoes, cucumber, red onion, red wine vinegar, Greek Koroneiki Extra Virgin Olive Oil, Himalayan Pink Sea Salt and pepper. Toss to evenly combine and set to the side.
  2. Warm the pita bread in the oven or on the stove top.
  3. Spread a good amount of hummus on the bottom of each pita bread.
  4. Top with the chicken, lettuce, artichoke hearts, tomato/cucumber salad, olives and feta cheese. Fold up like a taco and enjoy!
Adapted from The Chic Site
Adapted from The Chic Site
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Baked Sriracha Lime Chicken Wings

Baked Srirach Lime Chicken Wings Recipe from The Olive Crush
 
These baked Sriracha Lime Chicken Wings use some healthy ingredient substitutes and of course, the delicious zingy rooster sauce and citrus zest of our Persian Lime Olive Oil.

Baked Sriracha Lime Chicken Wings
Yields 1
Write a review
Print
Total Time
35 min
Total Time
35 min
Ingredients
  1. 1 lb chicken wings (12-13 wings)
  2. 1 1/2 Tablespoon Persian Lime Olive Oil
  3. 1 teaspoon garlic powder
  4. Salt and pepper, to taste
  5. 1/2 cup lite coconut milk
  6. Zest from 2 limes
  7. 1 Tablespoon honey
  8. 2 Tablespoon Sriracha sauce
  9. 1 1/2 Tablespoon tapioca flour (or Cornstarch)
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a large bowl combine wings, Persian Lime Olive Oil, garlic powder, salt and pepper.
  3. Line a baking sheet with parchment and place wings on sheet.
  4. Bake for 30 minutes.
  5. Meanwhile, combine coconut milk, lime zest, honey and Sriracha in a small pot over medium heat until it begins to simmer.
  6. Slowly add tapioca flour while whisking mixture. Do not add too quickly or mixture with develop clumps.
  7. Lower heat to med-low and continue whisking until mixture has thickened and creates a thick glaze (about 2 minutes).
  8. Remove wings from oven and coat with glaze.
  9. Increase oven temperature to broil and place wings back into the oven on the top rack for 2-3 minutes or until level of crispiness has been reached.
  10. Watch carefully as oven temperatures vary and you don't want to burn your wings.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Healthy Chicken Caesar Salad

The Olive Crush Healthy Chicken Caesar Salad Recipe
 
Try this healthy version of a salad favorite which is packed in healthy vitamins and nutrients. This version of the salad is around 430 calories, but is sure to leave you full until your next meal.

Healthy Chicken Caesar Salad
Serves 1
Write a review
Print
Ingredients
  1. 4 cups chopped mixed greens (spinach, romaine, arugula)
  2. 2 oz chicken or turkey slices
  3. 1 medium tomato, chopped or sliced
  4. 1/4 cup cucumbers, sliced
  5. 1/4 cup crimini mushrooms, sliced
  6. 1 cup or 1/2 can (BPA Free) kidney beans
  7. 1 tbsp dried sunflower seeds
Dressing
  1. 2 tbsp fresh lemon juice
  2. 1/2 tbsp The Olive Crush Chilean Arbosana Extra Virgin Olive Oil
  3. 1 clove garlic, pressed or chopped
  4. 1 tbsp parmesan cheese
Instructions
  1. Combine all ingredients and top with dressing.
Adapted from The World's Healthiest Food
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • This is limited edition artisan produced Arbosana EVOO. It has a nutty and fruity forward flavor with notes of green tomato and almond. Similar in many respects to Arbequina, it is more robust and has higher polyphenol levels and a touch more pepper in the finish.
     
    Tip: This exceptional EVOO serves as an excellent all-purpose oil, it will excel as finishing oil drizzled over a wide variety of foods. Try it over tomato-based salads, gazpacho and other cold soups and grilled mild to medium fish and shellfish like halibut, swordfish, shrimp and scallops.

Pomegranate Wild Mushroom Chicken

Pomegranate Wild Mushroom Chicken Recipe | The Olive Crush
 
Try a combination of flavors of our Wild Mushroom & Sage Olive Oil and sweet-tart Pomegranate Balsamic Vinegar to add some variety to your chicken breast dinner.

Pomegranate Wild Mushroom Chicken
Serves 4
Write a review
Print
Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 2 tbsp Wild Mushroom & Sage Olive Oil
  2. 4 Chicken breast tenders (or large breasts sliced horizontally to no thicker than 1/2 inch)
  3. About 1/2 cup flour
  4. Salt & Pepper to taste
  5. 1/2 cup low-sodium organic chicken broth, or white wine
  6. 2 cups sliced mushrooms
  7. 2 tbsp Pomegranate Balsamic Vinegar
  8. 1 tbsp plain Greek yogurt (or sour cream)
Instructions
  1. Flour the chicken on both sides.
  2. Heat the Wild Mushroom & Sage Olive Oil to medium in a large skillet. Place chicken in the skillet, add salt and pepper, cook thoroughly, turning once – about 6-8 minutes total. (If the chicken starts to burn, add the broth (or wine) early.
  3. Remove chicken and place on a warm serving plate.
  4. Add the broth, mushrooms, and Pomegranate Balsamic Vinegar to the skillet. Scrape up the bits of chicken from the bottom of the skillet.
  5. Continue to cook the sauce until the liquid is reduced by half, about 5 minutes.
  6. Add the Greek yogurt and stir; remove from the heat and pour over the chicken.
  7. Serve warm!
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Chicken Pesto Sandwich

Chicken Pesto Sandwich Recipe |The Olive Crush
Looking for a hearty chicken sandwich? Try this Chicken Pesto Sandwich on a fresh baguette with some arugula, sliced tomatoes, and mozzarella cheese.

Chicken Pesto Sandwich
Yields 4
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
For the Sandwich
  1. 2 cups shredded chicken breast
  2. 1/4 cup plain Greek yogurt
  3. Kosher salt and freshly ground black pepper, to taste
  4. 1 baguette, cut into 3-4 equal pieces, toasted, for serving
  5. 2 cups arugula, for serving
  6. 2 Roma tomatoes, thinly sliced, for serving
  7. 8 ounces mozzarella, sliced
For the Basil Pesto
  1. 1 cup fresh basil leaves
  2. 3 cloves garlic, peeled
  3. 3 tablespoons pine nuts
  4. 1/3 cup grated Parmesan
  5. Kosher salt and freshly ground black pepper, to taste
  6. 1/3 cup Italian Cortina Marcianise olive oil
Instructions
  1. To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
  2. In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste.
  3. Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.
Notes
  1. If you're missing ingredients for the basil pesto, try seasoning the chicken with Whole Spice Pesto Seasoning. Add Italian Cortina Marcianise olive oil to the chicken until desired consistency is reached and add enough Pesto seasoning for flavor.
  2. Image from original recipe.
Adapted from Chungah
Adapted from Chungah
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Honey Lemon Chicken & Carrots

Honey Lemon Chicken
This delicious, sweet chicken recipe has unique seasonings and healthy vegetables. Less than an hour from start to finish, this recipe is definitely one to save.

Honey Lemon Chicken and Carrots
Yields 4
Write a review
Print
Ingredients
  1. 2 pounds boneless skinless chicken (thighs or breasts)
  2. 1 onion chopped
  3. 2-3 garlic cloves minced
  4. 1 pound carrots chopped in rounds
  5. 2 teaspoons salt
  6. 3/4 teaspoon cinnamon
  7. 1 teaspoon paprika
  8. 1/2 teaspoon black pepper
  9. 2 tablespoons California Mission Olive Oil
  10. 1/2 cup warm water
  11. 1/4 cup lemon juice
  12. 2 tablespoons honey
Instructions
  1. Mix together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper.
  2. Wash chicken thighs with some wine or water. Pat dry and rub cinnamon mixture on chicken.
  3. In a large heavy pan heat California Mission Olive Oil on medium high heat. Brown the chicken on both sides for about 5 minutes.
  4. Remove chicken and keep covered. Add the onion and carrot and sauté until onion is soft. Add the garlic and sauté for about 30 seconds to a minute.
  5. In the ½ cup of warm water add the honey and lemon juice and stir until honey is dissolved.
  6. Put back the chicken in the pan spreading among carrots and add the honey lemon mixture.
  7. Simmer on medium to low heat covered until carrots are cooked for about 25 to 30 minutes.
  8. Serve warm by itself, or over a bed of rice or salad greens.
Adapted from Olive Tomato
Adapted from Olive Tomato
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Bred by early California missionaries, this first cold pressed Manzanillo is a limited production. This sweet and buttery late harvest mission oil comes to us from an award winning artisan producer in California. Mission is California’s most popular olive, producing light tasting oil known for delivering a mere hint of fruit and no spiciness.
     
    Tip: This easy to use oil will fit in almost anywhere and will be perfect with all of our balsamic or regular vinegars. If you are using dipping spices, this EVOO will let the flavors of your special blend stand out. Use Mission EVOO any time you want a light flavor. It can be used in baking as a substitute for butter or canola oil and can easily be used on toast with jams, tapenades and all bread toppers.