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
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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

Roasted Eggplant & Feta Dip

Roasted Eggplant & Feta Dip Recipe | The Olive Crush
Try this Greece-based roasted eggplant & feta dip recipe with toasted pita crisps or as a sandwich spread! This recipe makes 12 servings (1/2 cup each) so is great to share with your friends and family.

Roasted Eggplant & Feta Dip
Serves 12
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 1 medium eggplant (about 1 pound)
  2. 2 tablespoons lemon juice
  3. 1/4 cup Italian Pendolino Casaliva Reserve Extra Virgin Olive Oil
  4. 1/2 cup crumbled feta cheese, preferably Greek
  5. 1/2 cup finely chopped red onion
  6. 1 small red bell pepper, finely chopped
  7. 1 small chile pepper, such as jalapeño, seeded and minced (optional)
  8. 2 tablespoons chopped fresh basil
  9. 1 tablespoon finely chopped flat-leaf parsley
  10. 1/4 teaspoon cayenne pepper, or to taste
  11. 1/4 teaspoon Whole Spice Himalayan Pink Sea Salt
  12. Pinch of sugar (optional)
Instructions
  1. Position oven rack about 6 inches from the heat source; preheat broiler.
  2. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.
  3. Put lemon juice in a medium bowl.
  4. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.)
  5. Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt.
  6. Taste and add sugar if needed (see note).
  7. Service with pita crisps or use as a sandwich spread.
Notes
  1. Make Ahead Tip: Cover and refrigerate for up to 2 days
  2. Note: Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it's a touch bitter, you can remedy that with a little sugar.
Adapted from Eating Well
Adapted from Eating Well
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
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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

Tuscan Herb Crispy Kale Chips

The Olive Crush Tuscan Herb Crispy Kale Chips Recipe
 
If you’re in need of a quick, easy, and healthy snack, try these Tuscan Herb Crispy Kale chips! In under an hour you’ll have a crunchy, herb flavored snack perfect for kids and adults!

Tuscan Herb Crispy Kale Chips
Serves 4
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Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Ingredients
  1. 1 head of kale (or one small container, about 5 oz)
  2. 2 tablespoons Olive Crush Tuscan Herb Olive Oil
  3. Whole Spice Himalayan Pink Sea Salt
Instructions
  1. Preheat the oven to 275 degrees F.
  2. If using a head of kale, remove the ribs and cut into 1 1/2 inch pieces.
  3. Lay on baking sheet and toss with Olive Crush Tuscan Herb Olive Oil and sprinkle with Whole Spice Himalayan Pink Sea Salt.
  4. Bake until crisp, about 20 minutes, turning the leaves halfway through.
  5. Let cool and serve, sprinkling more sea salt as necessary!
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • Himalayan Sea Salt is harvested from deep within the Himalayan Mountains. Containing a high mineral content, this sea salt is great for cooking, roasting, grilling, and finishing.

    Ingredients: Sea Salt Himalayan

  • Our Tuscan Herb Olive Oil is an amazing proprietary blend of several herbs including Oregano, Basil, Garlic, and Rosemary. A total of 6 different herbs were selected, and then their essential oils were added in a precise ratio to a very high quality Olive Oil. The result: a superior Bread Dipping and Seasoning Oil that exhibits a superlative balance of fresh herb flavors. This is one our best-sellers!
     
    Tip: Pour it straight from the bottle for bread dipping, and to season grilled or roasted vegetables, meats and potatoes. Drizzle it on, after cooking or grilling to release the maximum amount of flavor. For a quick herb salad dressing, mix it 2 or 3 to one with our Premium White, Sicilian Lemon White, Aceto Balsamico di Modena 4 Leaf or even our Fig Balsamic Vinegar.