Enjoy this delicious and quick lemon chicken breast recipe guaranteed to satisfy your hunger. This recipe moves fast so be sure to have all your ingredients sliced up and ready to go before firing up the stove.



  • 1/4 cup olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • 1/3 cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 boneless chicken breasts, skin on (6 to 8 pounds each)
  • 1 lemon



  1. Preheat the oven to 400 degrees celsius.
  2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
  3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  4. Bake for 30 to 40 minutes, depending on the size of the chicken breasts until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminium foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

This delicious recipe is a simple and quick way to ensure you get the very best meal when cooking on gas during power outages enjoy!.

3 ways to make your life easier when there is load-shedding using LPG Gas

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Cooking on Gas

You don’t have to stop cooking when load shedding strikes, with the help of a gas stove you can prepare your favourite meals and use the power outage as an opportunity to dine by candlelight. You can also light the backyard gas barbecue manually and enjoy a freshly grilled meal as you wait for the power to return. Click here to view our delicious recipe you can cook on Gas.


Stay warm

When the electricity goes out, you can use a gas fireplace or heater to warm up your home. All you need to do is connect your gas bottle to get instant warmth. Enjoy a nice warm evening with your family and friends. For details about where to obtain your LPG gas during a power outage, contact us


Access to hot water

Using gas water heaters during power outages is a perfect way to ensure you and your family have access to a warm bath during power outages. The gas heaters, reheat water almost twice as fast as the electric models and they continue to be an economical way of accessing hot water.


Generate electricity

Many natural gas generators automatically start operating as soon as the power goes out. They can power your fireplace, refrigerator, some lights, and important appliances you rely on during emergencies, such as the television or radio.


LPG gas is always available when you need it, a few obstacles derailing your daily routine like power outages which include - not being able to bathe, cook or stay warm can be frustrating. If there's no power for more than a few hours, the inconvenience becomes a real concern and switching to LPG Gas as a solution will get the wax of your fingers.


3 Delicious Valentine’s Day recipes to cook on Gas

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This Valentine’s day bring romance to the kitchen with these soothing and abundant flavours guaranteed to fill you with love and satisfaction. 

Here are 3 valentines day recipes you can cook on gas.


  • Beef Stir Fry



  • 2-pound grass-fed flank steak, thinly sliced against the grain
  • 24 oz broccoli florets
  • 24 oz large carrots
  • 5 tablespoons grapeseed oil
  • 2 tablespoon fresh grated ginger
  • Scallions to garnish


  • 2 Tablespoon soy sauce
  • 4 teaspoons rice wine
  • 1 teaspoon sesame oil
  • 2 tablespoon cornstarch



  • 4 tablespoons soy sauce
  • 4 tablespoons of oyster sauce
  • 1 teaspoon sesame oil
  • 4 teaspoons cornstarch
  • 1/2 cup beef soup

Cookware needed

  • carrot peeler
  • 5 bowls (broccoli, carrots, oil, ginger and scallions)
  • 1 big plate (to hold the steak)
  • 1 big zip lock bag
  • cutting board
  • chefs knife
  • 2 medium pots (blanch veggies)
  • 2 colanders
  • wooden spoon
  • Wok pan/cooking pot (just to show)
  • spatula
  • serving dish (preferably white)
  • 1 medium/standard size mason jar
  • 1 nonstick pan (13 inches)
  • 2 medium colanders/strainers
  • Cast iron pan ( 12-13 inch)



  • Combine all the ingredients for the marinade, add the beef and coat. Let it marinate for 15 minutes or so.
  • Peel the carrots and cut into ½ inch slices.
  • Bring 2 pots of water to boil. In one pot, blanch the broccoli florets for 10-15 seconds, until they’ve turned bright green. Drain and set aside. In the other pot, blanch the carrots for 2 minutes, until they are slightly tender. Drain and set aside.
  • Combine the ingredients of the sauce. Have the sauce, oil, ginger, broccoli, carrots, and marinating beef ready next to your wok.
  • Over high heat, heat a tablespoon of grapeseed oil in the wok, and swirl it around. Stir-fry the beef until browned, but not fully cooked.
  • Add ginger and stir-fry for a minute longer.
  • Add the broccoli and carrots, then the sauce. Stir-fry until everything is coated with the sauce, and the sauce has thickened.
  • Serve immediately and garnish with fresh chopped scallions.
  • Chicken piccata



  • 8 chicken breasts
  • 1 cup flour
  • 2 tablespoons salt
  • 1 tablespoon pepper
  • 4 tablespoons butter
  • 4 tablespoons grapeseed oil
  • 2/3 cup lemon juice
  • 2 tablespoons caper juice
  • 1 cup chicken stock
  • 1/2 cup capers
  • 4 Tablespoons butter
  • Parsley (to garnish)
  • 2 lemons cut into ½ inch slices

Cookware needed


  • Non-wooden cutting board
  • Sharp chef's knife
  • Medium bowl (to hold flour mixture)
  • Small bowl (initial 1/2 cup flour)
  • 2 tiny bowls (salt and pepper)
  • 2 big plates
  • Three small dishes (butter and oil)
  • 13 inch cast iron
  • Spatula
  • Wooden spatula
  • 4 small bowls (lemon juice, caper juice, chicken stock and capers)
  • 2 bowls
  • 1 serving plate (preferably white)
  • Small whisk
  • Chef knife
  • Lemon juicer
  • Medium cutting board (wood)


  • Butterfly chicken breasts and cut all the way through, cutting the chicken breast into 2 pieces.
  • In a medium bowl, add flour, salt, and pepper and mix.
  • Dredge the chicken in the flour, tap off excess and set on a plate or tray.
  • Add butter and oil to a pan and heat over medium-high heat. Cook the chicken for about 3 minutes on each side, or until the chicken is golden brown and cooked to 165 degrees F.
  • Remove chicken and set aside.
  • Add lemon juice, caper juice chicken stock and capers to the pan and bring to a boil while scraping bits off the pan and mixing all the ingredients together. Boil for 1-2 minutes until the sauce thickens slightly.
  • Add butter and mix until melted. Add your chicken back into the pan, making sure it is covered in the sauce.
  • Top with fresh chopped parsley and lemon slices.
  • Salmon with Tomatoes, Charred corn and peppers



  • Pan-seared salmon, charred pepper & corn salad, guajillo chilli sauce
  • A 6-ounce piece of salmon
  • 4 sliced radish
  • 2 ears grilled corn
  • 6 stems of parsley
  • 1 whole shallots
  • Good quality olive oil
  • 3-4 heirloom tomatoes
  • 2 roasted poblanos
  • 1 cup guajillo chilli sauce (or favourite chilli sauce)


  • Sear salmon in cast iron pan oven a gas burner on high flame, cook for 3 minutes before flipping over and searing the second side.
  • Peel the corn husks and grill over an open flame. 
  •  Rotate so that the corn is evenly charred, cut the corn off the cob and reserve. Charred the poblano pepper over an open flame and then place into a ziplock bag to “sweat”. This will help the skin to come off the pepper.
  • Minutes later remove the peppers from the bag and peel and deseed the pepper.  Chop roughly shave the radishes as thin as possible and place in ice water to crisp. Peel and shave the shallots thin pick the parsley leaves off the stems. Chop the heirloom tomatoes into large chunks and place into a large mixing bowl, add in parsley, radish, corn, peppers, shallots, oil, and season with salt and pepper.
  • Place a few scoops of the salad on a serving plate and top with the cooked salmon. Drizzle the sauce around the plate and enjoy!


At Simsgas we strive to supply and deliver our customers with the best products and services. Delivery of your gas refill cylinders & diesel to your home or business.


“Cooking With Gas' is synonymous with speed and efficiency. We talked to 10 of the top chefs from across South Africa – from Johannesburg to Cape Town – and the answer is clear: the only way to cook is with LPG gas. In the fast-paced restaurant industry, chefs demand, quickness, control and reliability” 

Click here for information on where to get your gas.

5 reasons why you should switch to Gas

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Phone: 031 902 6533
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With Loadshedding on the rise and millions of South Africans being left in the dark. Here are 5 reasons why you should switch to Gas.With Loadshedding on the rise and millions of South Africans being left in the dark. Here are 5 reasons why you should switch to Gas.

1. Reliability

LPG is known for its cleanliness, simplicity and low maintenance, it burns cleanly without combusting or producing odour. Businesses like restaurants and homes use it as a great alternative to electricity, especially during power outages.

2. Save costs

LPG is affordable and permits you to heat your home and cook faster at low costs allowing for less maintenance of equipment over the years.

3. Provides an instant cooking alternative

Families cooking on gas can have a delicious meal either on the Gas braai or on Gas stove regardless of electricity outages.

4. Versatility

LPG Gas can do more for your home than you can imagine, it can be used for heating water, drying clothes, cooking/barbequing, gaslighting and can even be used to heat your swimming pool or jacuzzi.

6. Consistent reliable supply

At Simsgas we have a huge supply ensuring your gas appliances always operate during power outages.
And with our delivery services, your Gas is just a call away.

For a reliable energy source that doesn't leave you in the dark contact us @  or visit us @ to order your gas.

Where does South African LPG come from?

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In South Africa, we use a type of gas called LPG – which stands for Liquid Petroleum Gas. Liquid Petroleum Gases, which includes butane and propane, are gases which get their name from their ability to convert from a gas into a liquid when exposed to low temperatures. In South Africa, LPG is used as an umbrella term to describe a combination of propane and butane. The ratio of butane and propane in LPG is largely dependant on the country in which it is being produced, for example in South Africa our LPG consists of a 40:60 ratio of butane to propane, while in the United States LPG is made up of pure propane. 

So, where exactly does our gas come from? Well, in order to understand that, it is important to know that propane and butane – and therefore LPG – are produced as a by-product of the crude oil refining process and natural gas extraction. Propane, butane and crude oil are hydrocarbons which are made of decomposing organic matter over a period of hundreds of thousands of years and can be found in vast underground oil wells. In order to produce LPG, the gas must be separated from the crude oil, either by extracting the natural gases or during the crude oil refining process. Crude oil is refined by heating it until it reaches boiling point, which causes the LPG to convert into a gas and separate from the oil.

The majority of LPG available in South Africa is produced locally, as a by-product of the crude oil refining process, while the balance is imported from overseas companies such as Petredec and Geogas. South Africa has a number of oil refineries which produce LPG as a by-product, including the largest producer of LPG in the country, ENREF (Engen Petroleum Ltd.); SAPREF (South African Petroleum Refineries – a joint venture between Shell and BP), Sasol Synfuels, Chevron and PetroSA. The majority of these crude oil refineries are located in coastal areas such as Mossel Bay (PetroSA), Durban (ENREF and SAPREF) and Cape Town (Chevron); while Sasol has the only inland refinery, which is based in Secunda, Mpumalanga. LPG that is produced at these refineries is then sold to suppliers who in turn distribute the LPG around the county, for consumers to buy and use in our homes. 

So, next time you buy a gas cylinder, not only do you know where the gas we get in South Africa comes from, but also how it is refined.

How to tell the difference between genuine and illegally refilled gas cylinders

Contact us

Head Office

6 Power Drive,
Prospecton 4110
Tel: 031 902 6533
Fax: 031 902 5376

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Sims Oil services

39 Archary Rd, Clairwood
Clairwood 4061, Durban
Tel:  031 465 1708
Fax: 031 465 1709

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Johannesburg Branch

105 Adcock Ingram St.
Aeroton, Johannesburg
Tel: 011 494 4232
Fax: 011 494 2330
081 369 1929

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Sims Stanger

7 Haysom Rd,
Stanger 4450
: 032 551 2055
Fax: 032 551 5258

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Sims Petroleum Distributors

Corner of Main Harding & Izotsha Road,
Port Shepstone
Tel: 039 685 5030
Fax: 039 685 5114

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