I am learning to embrace new herbs and spices since I can no longer add onions for flavoring. It does seem that so many recipes include onions, but they don’t have to. I have found that garlic fills much of this gap. However, I don’t want garlic to be the primary flavor in everything. So, I am learning to cook more with other spices such as ginger. The last time that I had leftover Honey Mustard Salad Dressing, I wondered what it would taste like baked on chicken. The flavor that seemed to be missing in my first try was what I sense when I smell ginger, so I tried it!
Ginger is reported to have benefits for migraineurs. I have no idea if it is playing a role in my reduced pain or not, but it isn’t hurting either. I had not used it much previously except as an ingredient in gingerbread cookies. Initially, I started adding 1/4 tsp. to a glass of water 2 times a day. Since then, I have also ventured into an increased use of it in other recipes, including this one. I recognize that it may appear as if there is too much ginger called for in this recipe. However, I have tried 1/2 to 3 teaspoons as I have worked out this recipe. Since the chicken is turned over part way through the baking time, the sauce acts like a marinade. In the end, the amount of ginger included in the recipe is just right to flavor the dish without an overwhelming ginger taste. It is so good, that we even take the juices at the bottom of the pan and ladle them over the carrots!
Note that I did end up adding garlic to the dish, but ginger is the primary flavor. The diced garlic scapes that are included in the picture and as an optional ingredient in the recipe do work nicely with this dish, but are primarily included for visual appeal. I also have fun using scapes since I grow garlic in my garden. I cannot find the scapes in a grocery store, so it is a treat to have them as my garlic grows. If you are interested in having me post about how to grow garlic (and the scapes), please comment below and I will work on a post as this year’s garden develops.
Ginger Chicken with Carrot Noodles and Broccoli
2 chicken breasts
2 Tbsp. yellow mustard
1 Tbsp. honey
1 Tbsp. olive oil
1 1/2 tsp. ginger
1 1/2 tsp. garlic powder
6 large carrots, spiralized
1 bunch broccoli florets
garlic scapes, diced (optional)
- In a small bowl, stir the mustard, honey, olive oil, ginger, and garlic powder together.
- Place the chicken breasts in a baking dish, and pour the sauce over each.
- Cover and bake at 350 degrees for 1 hour or until no pink remains. Turn the breasts over at least once during the baking time to allow spices to bake into the chicken evenly. Turning will also prevent a crust from forming.
- Serve over spiralized carrots with broccoli florets.
- Spoon remaining baking juices over the carrots.