How many ways can chicken be cooked? I’m always looking for new ideas. This time, I had boneless, skinless chicken breasts and lots of ginger in the refrigerator. But I was tired of my usual olive oil and red wine vinegar base, so I mixed it up a bit by substituting apple cider vinegar for the red wine vinegar. Combined with a little brown sugar on top, it was yummy…or yummy in my tummy, as my toddler would say!
4 boneless, skinless chicken breasts
Extra virgin olive oil
Apple cider vinegar
Several splashes of soy sauce (depending on how salty you like your food)
One onion, chopped
Four cloves garlic, chopped
Two tablespoons grated ginger
Sea Salt and freshly ground black pepper to taste
One carrot, sliced in coins
One container of baby bella mushrooms
Preheat oven to 325 degrees F. In a glass lasagna pan, mix together a good amount of EVOO and a little bit less apple cider vinegar. Place chicken breasts in pan, and turn over so that both sides are coated with the EVOO and vinegar. Season with sea salt and black pepper. In separate bowl, mix together onion, garlic, ginger, soy sauce, and EVOO. For this part, I used some tastier Greek olive oil. Pour mixture over chicken, making sure that each piece has a good share of ginger. Add carrots and mushrooms around chicken. Sprinkle carrots and mushrooms with a little bit more EVOO. Sprinkle one teaspoon of light brown sugar over entire pan. Bake for 60 minutes. Brown sugar should yield aromatic, golden chicken. Serve with your favorite starch — pasta, quinoa, couscous, or rice. Enjoy!