Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coat chicken with olive oil and season with black pepper, garlic powder and cumin. grill till done. put aside on plate. in a soup pot heat some olive oil put in chopped onions, bell pepper, anaheim chili, cilantro stems and some leaves, saute till tender crisp. add wine, tomatoes and juice, chicken broth, black pepper, garlic powder, cumin, crushed red chilis, and salt to taste. bring to a boil. reduce heat and add beans. when grilled chicken is cool enough to handle, chop into bite size pieces. add chopped chicken and any juices from cooked chicken into soup. serving suggestions: garnish with chopped cilantro leaves and grated jack cheese, with warm flour tortillas on the side. bill also suggests an ice cold corona and a wedge of lime.

Target recipe: 1. combine texas pete original hot sauce, chopped garlic, olive oil, kosher salt and pepper for marinade. 2. place chicken in large, sealable container or bag. add marinade and allow to coat. 3. refrigerate 48 hours. 4. drain chicken before cooking. discard marinade. 5. grill chicken until internal temperature reaches 165 degrees. alternatively, bake chicken at 400 degrees for 40 to 50 minutes or until internal temperature reaches 165 degrees. 6. to make sauce, saute garlic in olive oil until fragrant. add 2 tbsp olive oil, the chopped garlic, marinara sauce, texas pete original hot sauce, olives, red wine vinegar and pepper. simmer for 15 minutes to allow flavors to blend. top cooked chicken with sauce. garnish with chopped parsley.