Most people we know get kind of surprised to learn that I am also posting food recipes here at Spicy Beautiful and will ask me “When did you learn how to cook?”
I’ve been cooking simple recipes for my family ever since my Mother decided that I’m old (and smart) enough not to burn myself on the stove — cooking sweet fried bananas and salted potato fries for our afternoon snacks. I was 13 then.
I never really brought up my food fancy to anyone until I met my partner, Zane, a natural foodie who encouraged me to develop my cooking skills. She is the first person to tell me that I am, in fact, a good cook and loves every single kitchen creation I made — from steaming rice to cooking her favorite spicy sunny side up egg in the morning. Now, that’s what you call love.
Anyway, we’ve been getting more and more freelance work lately and preparing easy to cook meals has been our saving grace. Given the somewhat busy schedule, we’ve learned to plan our weekly meals to cut down our constant trip to the grocery and save time in the kitchen too. And so, I thought about starting this segment which will document the easy to cook recipes I tend to wing out in the kitchen for busy days like today. Breezy Missy Meals will bring you recipes that you can easily follow by simply putting a couple of ingredients together creating simple, yet delicious meals for you and your family.
For today, I cooked this pan-fried lemon thyme chicken for lunch:
The combination of lemon and thyme in this recipe is like a marriage made in heaven. Together, they boosted up the flavor of the chicken breast into a whole new refreshing and flavorsome level. You will never think of chicken breast as a boring, bland meat anymore with this recipe.
Pan-fried Lemon Thyme Chicken
- 2 Boneless Chicken Breast
- 1 large lemon, freshly squeezed
- 1 tablespoon dried thyme leaves
- Curly leaf parsley, chopped
- Iodized Salt & Ground Pepper
- 100ml Vegetable oil
1. Leave the chicken breasts whole and massage with thyme. Add a generous pinch of salt and pepper according to your taste.
2. Drizzle with fresh lemon juice and let it sit for 20-30 minutes.
3. Fry in vegetable oil for 5-6 minutes on each side or until golden brown.
4. Top and garnish with chopped curly leaf parsley.