Bionaturae Organic Extra Virgin Olive Oil Description
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USDA Organic
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Non-GMO Verified
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First Cold Pressed
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100% Italian
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Made in Italy
Bionaturae Organic Olive Oil is made with five renowned varieties of Italian olives, grown on very small farms in Northern Italy. Within twenty-four hours of hand-harvesting, the olives are pressed at a family-owned frantoio, where expertise and passion have transcended three generations.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrient Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 33
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Total Fat | 14 g | 18% |
|
| Saturated Fat | 2 g | 10% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 2 g | |
|
| Monounsaturated Fat | 10 g | |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | 0% |
|
Other Ingredients: Organic extra virgin olive oil.
For Detailed Manufacturing Facility Information, Please Visit Bionature’s Manufacturing Website.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Maple-Dijon Chicken With Butternut Squash
[vc_row][vc_column][vc_column_text]With a perfect blend of sweet and savory, chicken thighs pair with butternut squash in this convenient one-pan meal. Pure maple syrup and tangy Dijon mustard are the base for the marinade as well as for the glaze that caramelizes beautifully when roasted. Savor the changing seasons with the medley of autumnal colors and tastes in this warming and welcoming meal.
Maple Dijon Chicken With Butternut Squash
Chicken
- 6 chicken thighs
- 1/2 cup Dijon mustard
- 1/4 cup maple syrup
- 2 Tbsp. olive oil
- 1 tsp. garlic powder
- 2 tsp. fresh rosemary (finely chopped)
- 1/2 small shallot (finely diced)
- Salt (to taste)
- Pepper (to taste)
Butternut squash
- 1 medium butternut squash (peeled, seeded and cut into 1-inch cubes)
- 2 Tbsp. olive oil
- 1 Tbsp. fresh rosemary (finely chopped)
- 1-1/2 tsp. garlic powder
- 1/2 tsp. smoked paprika
- Salt (to taste)
- Pepper (to taste)
- Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
- In medium bowl, combine Dijon mustard, maple syrup, olive oil, garlic powder, rosemary, and shallots. Stir until well combined. Season with salt and pepper to taste.
- Season chicken thighs with salt and pepper. Place in resealable plastic bag along with 3/4 of maple Dijon marinade. Shake and massage bag to fully coat chicken and set aside. (Note: Do not discard remaining marinade as it will be used as glaze.)
- In medium bowl, combine butternut squash with drizzle of olive oil. Sprinkle with rosemary, garlic powder, paprika, salt and pepper. Toss to coat.
- On baking sheet, arrange squash in single layer, taking care to not overlap.
- Remove chicken thighs from bag and place on top of squash.
- Bake about 40 minutes or until chicken reaches internal temperature of 165 degrees and squash is tender. Periodically baste chicken with remaining sauce throughout cooking process.
- Serve warm.
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