Chicken

Lemon Teriyaki Chicken

4 boneless skinless chicken breasts, pounded to even thickness
salt and pepper, to taste
⅓ cup The Enchanted Olive Lemon in White Balsamic Vinegar
⅓ cup water
¼ cup soy sauce or coconut aminos
juice of 1 medium lemon
¼ cup The Enchanted Olive Island Spice Fruit Vinegar
½ teaspoon The Enchanted Olive Toasted Sesame Oil
2 teaspoons minced garlic or 1 teaspoon of granulated garlic
1½ tablespoons honey
1 tablespoon corn starch + 2 tablespoons cold water
Sesame seeds (optional)

Grease a large pan or skillet. Season chicken breasts with salt and pepper. Place chicken breasts in your skillet and cook over medium heat for 5-8 minutes on each side or until chicken is cooked through. Add lemon balsamic, ⅓ cup water, soy sauce or coconut aminos, lemon juice, rice vinegar, sesame oil, garlic, and honey to a medium sauce pan. Stir over medium-high heat until mixture comes to a boil. Stir together corn starch and water, add to sauce and stir until thickened.
Serve chicken over rice and/or with your favorite veggies and top with lemon teriyaki sauce. Garnish with sesame seeds if desired.

Caprese Chicken

1 tbsp The Enchanted Olive Garlic Olive Oil
1 lb. boneless skinless chicken breasts
Kosher salt, optional
Freshly ground black pepper
1/4 cup The Enchanted Olive 25 Star Balsamic Vinegar
2 cloves garlic, minced
1 pint grape tomatoes, halved
2 tbsp shredded basil
4 slices fresh mozzarella cheese

In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side. Transfer to a plate. Add balsamic vinegar to skillet, then add garlic and stir until fragrant, about 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes. Stir in basil. Return chicken to skillet and nestle in tomatoes. Top with a slice of mozzarella and cover with lid to melt cheese. Spoon tomatoes over chicken and serve. Enjoy!!

Garlic Parmesan Wings

1/3 cup The Enchanted Olive Garlic in White Balsamic Vinegar
3 tablespoons The Enchanted Olive Italian Herb with Garlic Olive Oil
3 tablespoons The Enchanted Olive Guido’s Roasting Mix
4 pounds Chicken Wings, separated at joints, tips discarded
2 tablespoons fine bread crumbs
1 cup finely grated Parmesan Cheese, divided
3 quarts cold water
Cooking spray

Preheat an oven to 450 degrees. Line a baking sheet with aluminum foil and coat foil with cooking spray. Combine water, vinegar, Guido’s roasting mix in stock pot and bring to a boil. Add chicken wings, return to boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes. Combine olive oil and bread crumbs. Toss to coat. Sprinkle with ½ cup Parmesan cheese. Transfer to baking sheet and sprinkle with remaining ½ cup Parmesan cheese. Bake in preheated oven until browned, 20 to 25 minutes. Can also be cooked in an air fryer.

Chipotle BBQ Chicken Skewers

1 ½ pounds boneless skinless chicken breast
8 thick bacon strips
½ cup The Enchanted Olive Chipotle or Jalapeno Olive Oil
½ cup The Enchanted Olive Hickory Balsamic Vinegar
1 oz. The Enchanted Olive Adobo Seasoning

Cut chicken breasts and bacon into ¾ inch bite-sized pieces. Toss meat, oil, vinegar and seasoning into a plastic bag. Marinate for at least 4 hours. Soak 8 wooden skewers in water at least 30 minutes. Preheat grill to medium or medium-low heat (between 300-350 degrees) Alternate threading the marinated chicken and bacon onto the skewers, leaving a bare handle on each end of the skewer. Grill the chicken skewers for 2 rotations of 4 minutes on each side, until edges of the bacon are crisp, but not burned. Oven directions: Preheat oven to 450 degrees. Thread skewers as above. Lay the skewers on a foil-lined rimmed baking sheet. Bake for 15-20 minutes, until edge of the bacon is crispy.

Chicken Tortilla Skillet

2 Tablespoons The Enchanted Olive's Habanero EVOO
2 Tablespoons The Enchanted Olive's Jalapeno EVOO
12 Corn Tortillas, torn into bite size pieces
3 cups shredded Rotisserie chicken (3 cups=12 oz)
1 can (10 oz) Diced Tomatoes & Green Chilies undrained
2 cans (8 oz each) Tomatoes & Green Chili Sauce
1 cup shredded cheddar & Monterey jack blend cheese, divided

Add The Enchanted Olive’s EVOOs to a large skillet. Add tortilla pieces and chicken; mix well. Cook over medium high heat for 5 minutes or until hot, stirring frequently. Pour undrained tomatoes and sauce over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Serve immediately.

Balsamic Chicken with Potatoes

1/2 cup The Enchanted Olive 25 Star White Balsamic Vinegar
2 tbsp. honey
1 1/2 tbsp. whole-grain mustard
3 cloves garlic, minced
kosher salt
Freshly ground black pepper
4 boneless chicken breasts
2 c. baby red potatoes, halved (quartered if large)
1 tbsp. chopped rosemary
2 tbsp. The Enchanted Olive Garlic Olive Oil
3-4 rosemary sprigs, for skillet

Preheat oven to 400 degrees F. In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken and toss until fully coated, then transfer to the fridge to marinate at least 20 minutes and up to 1 hour. Meanwhile, prep potatoes: In a medium bowl, add potatoes and rosemary and season with salt and pepper. Add 1 tablespoon garlic olive oil and toss until combined. Set aside. In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, 2 minutes, then flip and sear 2 minutes more. Add potatoes to skillet, nestling them between chicken, and rosemary sprigs. Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.) Serve chicken and potatoes with pan drippings.

Spicy Honey Dijon Chicken

8 boneless, skinless chicken breasts
1 ½ tablespoons The Enchanted Olive Chipotle or Jalapeno Olive Oil
2 teaspoons garlic granules
1 ½ teaspoons chili powder
1 ¼ teaspoons salt
1 teaspoon ground cumin
1 teaspoon onion granules
½ teaspoon smoked paprika
½ teaspoon paprika
For Dijon Glaze –
1/3 Cup honey
1 tablespoon Dijon Mustard
1 tablespoon The Enchanted Olive 25 Star White Balsamic Vinegar
1 teaspoon lemon juice

Line a baking sheet with foil (not parchment paper) and lightly spray with cooking spray. Set Aside. In a medium bowl, whisk together the Chicken Rub ingredients and evenly rub all over chicken. Place chicken on grill. Grill chicken or 6 minutes on each side (12 minutes total). Check after 12 minutes to see if juices run clear. If not return to grill for another 3 minutes on each side. Meanwhile, in a small bowl, whisk together the Honey Dijon sauce ingredients. Remove chicken from heat and brush top side with Dijon sauce. Broil in oven for 1-2 minutes or until chicken is cooked through. Brush individual servings with remaining sauce. Note: Can also use The Enchanted Olive Habanero Olive Oil.

Avocado Lime Chicken

6 ounces Chicken Breasts
1 garlic clove, minced
1 Tablespoon The Enchanted Olive Koroneiki EVOO
Salt to taste
Pepper to taste
½ teaspoon paprika

FOR THE AVOCADO TOPPING
1 avocado, chopped
1/4 red onion, chopped
1 small chopped tomato
1 tablespoon cilantro, chopped
1 tablespoon The Enchanted Olive Persian Lime Olive Oil
Salt to taste
Pepper to taste
1 tablespoon Lime Jalapeno in White Balsamic Vinegar

Preheat oven to 400˚F/200˚C.   On a baking sheet, season chicken with garlic, olive oil, salt, pepper, and paprika.   Bake for 10–15 minutes until juices run clear.  In a small bowl, mix avocado topping ingredients until fully incorporated. Don’t overmix or you’ll break down your avocado.  Spoon avocado topping over the chicken.