I love using zest when I cook, especially when I cook with the zest from a lemon and a grapefruit. I love it so much that my mom gave me this zester when I first moved away from Canada (to Dubai) in 2008. I thought to myself, ‘Wow, a zester.’ Not knowing that the most random travel gift, would move with me to Singapore and now back to Dubai where I live currently.
The zester has a thick handle for an easy grip, the blade has never gotten dull, and its bright yellow colour brightens up my kitchen! As an expat, it is easy to get homesick because you do not get to spend as much time together with family. Although I love the functionality of this tool, I also love that it was a gift from my mom (the most amazing woman who I learned to cook from). I will be sure to keep taking this tool with me on my expat journey!
Moral of the story: Mom’s always know best. What seemed to be a random gift, is now one of my favourite gifts of all time.
- 2 Tbsps olive oil
- 3 lemon slices (one for each chicken breast)
- 4 cloves of garlic, minced
- 1/4 cup of chicken broth (or water)
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1 Tbsp dried thyme
- 3 boneless, skinless chicken breasts
- Sea salt and freshly cracked pepper, to taste
- Zest from 1 lemon
- Juice from 1 lemon
1. Preheat the oven to 400 degrees. Line a baking pan with foil or cooking spray. Season chicken breasts with black pepper and salt and place in baking pan.
2. Using the olive oil, cook garlic on a skillet over medium heat until golden brown. Add in broth, lemon zest, lemon juice, oregano, thyme, and garlic powder. Pour over chicken.
3. Place 1 lemon slice on each chicken breast and bake for approximately 25 minutes. Enjoy!
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