Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat 2 tbsp oil in a frying pan and fry the chicken breasts until brown. remove and keep aside. in the same pan add the remaining oil, aubergines, onion, green pepper, mushrooms and courgettes. cook for 5 minutes or until the onion is transparent. season. return the chicken into the pan. cover and cook for 15 minutes. pour the tomato pulp and continue cooking for 1 mins or until the chicken is completely cooked and vegetables tender. garnish with olives.

Target recipe: cut the chicken into 1/2 inch cubes or shred, depending on your preference; set aside in refrigerator. rough chop the garlic and anchovy on a cutting board; sprinkle with salt and mash into a paste with the side of your knife. add paste to a small bowl, and whisk together with parsley, yogurt, mayonnaise, olives, capers, vinegar, mustard, and pepper to form the dressing. place chicken, potatoes, and tomatoes in a large bowl, add the yogurt dressing, and toss gently to combine. let rest 20 minutes to allow flavors to develop and meld.