This simple and flavorful dish is a regular in my house. It pairs well with most vegetable sides though I like it best with simple asparagus and baby brussels sprouts or a green salad. The sweet and tart combination is very satisfying to the taste buds.
Skinless chicken breast is a good low-fat protein. Just be sure to buy a good quality, free-range antibiotic-free chicken like Murrays or D’artagnan or from a local chicken farm if you have access to one. You don’t want all of the added hormones and pharmaceuticals that are in conventionally farmed chickens.
- chicken breast - 2 skinless, sliced thin
- sesame oil - 1/3 cup
- lemon juice - 1/3 cup @juice of 2 lemons
- himalaya salt - 1/2 teaspoon
- thyme - 1 teaspoon minced (or dried)
- black pepper - 1/2 teaspoon
- honey - 1 tablespoon
- garlic - 1 clove, minced
Garlic is a powerful antiviral, antibacterial, and natural antibiotic. Garlic produces a chemical called allicin which promotes the production of white blood cells which help fight against toxins.
Mix together the lemon, oil, salt, thyme, garlic, pepper and honey. I like to put the ingredients into a small mason jar and give it a good shake.
Wash your chicken breasts in cold water and pat dry with a paper towel.
Place chicken in a bowl or a baking tray with the lemon mixture and mix. Make sure that the chicken gets completely coated.
If you can leave the chicken to marinate for a little, then great. If not, don't worry about it.
Put the chicken and the lemon mixture in a deep frying pain. Cook on medium-high for @5 minutes per side or until cooked through.
The chicken gets "poached" in the sweet lemony mixture which is what gives it the flavor and the juicy tenderness.
Quick and easy, just the way I like it.
This dish is great as leftover in a lunchbox or chopped up on salad the next day.