Instructions: In medium saucepan over medium-high heat, bring rice, water and bay leaf to boil. Reduce heat to medium-low; cover and simmer about 40 minutes until rice is tender and water is absorbed.

Rub chicken with lemon juice and sprinkle with chili powder (about 1/8 teaspoon per side). Heat oil in nonstick skillet over medium-high heat.

Add chicken; saute 3 minutes, then turn over chicken and cover skillet.

Cook 8 to 10 minutes until juices run clear when chicken is pierced with knife point. When rice is cooked, reduce heat to medium-low. Mix in onions, almonds and lemon peel to heat through; mix in salt. Divide rice and chicken among four plates. Serve with lemon wedges.

* To toast almonds, spread in an ungreased baking pan. Place in 350F oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven.

Finish Time:
"0:55"

NOTES : Michel Stroot, executive chef of the Golden Door Spa, is hailed for his ability to create flavorful low-fat, low-calorie cuisine.

The Belgian-born chef puts a twist on traditional chicken and rice by combining chili powder, lemon and almonds in his Wild Rice and Almonds with Chili Chicken Breasts.

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