Simple, healthy, organic and very tasty dinner. Green salad with carrots, cucumber and green onion. Lemon herb chicken (I got the recipe from the Israeli chef Haim Cohen but made a few changes). Black rice that is extremely good for you and sautéed peas, mushrooms and zucchinis in olive oil and some salt. • For the chicken I used chicken thighs instead of a whole chicken. I cut and peeled only one lemon instead of two. I used 1 tbs fresh thyme leaves for the first stage and 1 tsp of dried thyme leaves for the second. I also used lemon zest (from the first stage lemon) in the second stage. I used honey instead of sugar and cooked everything on the stove following the same instructions adding only 1/2 cup of water instead of 1 cup. I turned on my oven to broil and made sure the thighs are nicely browned. Enjoy.
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