Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: sprinkle chicken with salt and pepper. lightly coat a nonstick skillet with nonstick cooking spray. cook chicken over medium heat about 15 minutes or until light brown, turning once, reduce heat. place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet. sprinkle with ground red pepper. add the wine and the cup broth. simmer, covered, for 15 minutes. add the remaining tomato and the sweet peppers. cook, uncovered for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink. transfer the chicken and vegetables to a platter. garnish with remaining lemon slices.

Target recipe: mix together the tomatoes, cilantro, parsley, garlic, cumin, coriander seeds, paprika, lemon juice and cayenne in a bowl. add the chicken and potatoes. cover and place in the fridge to marinade, ideally overnight, but for at least an hour. preheat the oven to 350°f. tip the couscous into a bowl and cover with boiling water. cover the bowl with a clean tea-towel. leave to stand for about 10 minutes. put the chicken, potatoes and the marinade into an ovenproof dish. top with the couscous and season with pepper. place in the oven and bake for 40 minutes or until the chicken is cooked and the couscous is golden.