<<Disclaimer: Verify this information before applying it to your situation.>>

Below are 3 recipes using lemons, rice and chicken that are low calorie
and very tasty.

LEMON CHICKEN
4 juicy lemons
chicken (enough to fill an 8 1/2 x 14 inch pan)
   Best options are 6-8 breats or a dozen thighs.  (Drumsticks don't work as
   well.)
1 medium onion
1/4 tsp tarragon
1/4 tsp rosemary
water

Oven is 350 degrees.

Lightly butter/oil the pan on the bottom.

Take the skin off the chicken.  Wash and pat dry.  Arrange the chicken
in the pan.  You don't need to be concerned about spacing.  Smush it.
Srinkle the spices over the chicken using your fingers.

Wash and thinly slice 1 lemon.  Slice the onion.  Cover the chicken in
alternating rows.  Use the other 3 lemons for lemon juice.  Take 1/4 to
1/2 cup of the lemon juice and pour it over the chicken.  (If you put
the 1/2 cup of lemon juice in the pan, you can eliminate the butter on
the bottom of the pan.)

Let the chicken cook for 20 minutes.

Put the remainder of the juice in a measuring cup.  Add enough water to
make 2 cups of liquid.  Pour the liquid over the chicken.  Cover the
chicken with foil if it is drying out (brown on top). (The vegetables on
top of the chicken may get brown.  Ignore it.)

Cook another 20 minutes or until done.

The liquid steams the chicken and the dish is very moist.

LEMON RICE

When you put the chicken into the refrigerator, the cooking liquid will
now harden into a gel.  The next day you can use the gel to cook a
flavorful rice.

1 cup of rice
1 cup of lemon/chicken gel (see below)

Take 1 cup of the gel and put it into a measuring cup.

Put in enough water to make 2 cups.  Microwave to make a liquid.
Cook your rice as usual using the above liquid for one cup of rice.


LEMON/PARSLEY/NUT RICE

1 cup of rice
juice of 1/2 lemon
1/4 cup of parsley
1/8 cup of pine nuts

Take the lemon juice and add enough water to make 2 cups.

Cut up the parsley and add it and the pine nuts to the juice/water mixture.
Fix your rice as usual and use this liquid.

After the rice and water boil, let the rice cook about 5 minutes.  Lift
the pan and check to see where the parsley is.  If it's on top of the
rice, you may need to give the rice one stir with a spoon to mix the
ingredients together.