Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: snip beef into small pieces. cover and microwave beef, celery, onion and margarine in 2-qt casserole on high (100%) until onion is crisp tender, 3 to 4 minutes. stir in rice, parsley, and pine nuts. arrange chicken breasts skin sides up and thickest parts ot outside on rice mixture. sprinkle with seasoned salt and paprika. cover and microwave 5 minutes; turn casserole one half turn. microwave until chicken is done, 8 to 11 minutes.

Target recipe: in a small bowl, mix parsley, oregano, lemon zest and garlic. set aside. add salt and pepper to the chicken breasts. in a large skillet, melt butter at medium-high heat. add chicken breasts and cook for 6 minutes or until browned (flip at mid-cooking). remove chicken breasts from the skillet and set aside on a plate. add half of the parsley mixture and chicken stock. bring to boil, stirring and scraping the bottom of skillet to remove the browned bits. put the chicken back to the skillet. reduce heat, cover and let simmer for 8 minutes or until chicken is not pink inside. when ready to serve, drizzle sauce on each serving and sprinkle with remaining parsley mixture.