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: rinse beans; drain. in a large saucepan, combine beans and the 6 cups water. bring to boiling; reduce heat. simmer, uncovered, for 10 minutes. remove from heat. cover and let stand for 1 hour. drain and rinse beans. meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. place beans atop vegetables. pour chicken broth over all. cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. if using low-heat setting stir in chicken and tomatoes. cover and cook for 30 minutes longer or until heated through on high-heat setting.