Golden baked chicken

Flickr user Lauren Tucker (CC BY-ND 2.0)

Marinating is a great way to add interest to chicken.
If you are a fan of dark meat, go ahead and substitute for the chicken breasts. The molasses marinade gives the chicken a lovely, rich sweetness and a beautiful color. This dish pairs well with cooked grains and mixed greens. Blackstrap molasses is rich in vitamins and minerals, particularly iron, manganese, copper, calcium, potassium, magnesium, vitamin B6 and selenium. Ginger contains powerful anti-inflammatory compounds. Clinical studies have shown that people with osteoarthritis and rheumatoid arthritis experience reduced pain levels and improvements in their mobility when they consume ginger regularly. Growing evidence demonstrates the antioxidant properties of miso.

Marinade

• 1 inch piece fresh ginger
• ⅓ cup balsamic vinegar
• ⅓ cup blackstrap molasses
• ¼ teaspoon pepper
• 1½ teaspoon red miso
• 1 teaspoon rice wine
• ½ teaspoon turmeric
• 1 tablespoon water
• 2 pounds boneless, skinless chicken breasts

Grate ginger. In a small pot over medium heat, warm vinegar, molasses, ginger and pepper. Bring to a boil, lower heat and simmer for 10 minutes. Remove from heat.

Combine miso, rice wine, turmeric and water; stir in to molasses mixture. Allow to cool.

Set ½ of the marinade aside. Refrigerate chicken in remaining marinade, 2 hours.

Remove chicken from marinade and discard used marinade.
Preheat oven to 350°.

Prep

• 1 bunch green onions
• ⅓ cup cilantro
• quinoa or another grain

Chop green onions and cilantro.
Prepare grains according to package directions, enough to make four servings of cooked grains.

Chicken
Bake chicken, covered, in an oiled baking dish, 45 minutes or until cooked through.

Serve

• 2 cups mixed greens

Serve chicken alongside your favorite grain and mixed greens. Drizzle with remaining unused marinade.

Garnish with green onions and cilantro.

Preparation: 20 minutes active, 2 hours to marinate and 45 minutes to bake
Serves: 4