Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 425°f in 12-inch ovenproof skillet, heat 1 teaspoon of the oil over medium-high heat. sprinkle chicken with pepper and salt. add chicken to skillet; cook 8 minutes, turning once, until browned. remove skillet from heat. in medium bowl, mix remaining 1 teaspoon oil, the grapes, chopped thyme and shallots. spoon grape mixture around chicken in skillet. bake uncovered 22 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°f). to serve, spoon grape mixture and shallots evenly over chicken. garnish with time. serving tip: serve with brown rice or a multigrain rice mix to complete the meal.

Target recipe: reserve ½ cup of the broth. bring the remainder of the broth and the lemon pepper to a boil. place couscous in a large bowl and pour the boiling broth over it; cover and let stand for 5 minutes. meanwhile, gently flatten chicken to uniform thickness. in a large skillet, cook the chicken in oil until cooked through (about 4 minutes per side) and then remove the chicken. combine reserved ½ cup broth, wine, cornstarch, thyme and basil, and whisk or stir to dissolve the cornstarch. pour the mixture into skillet and cook, stirring constantly, until thickened. return the chicken to the skillet and add the grapes. heat. fluff couscous with a fork. serve chicken over couscous, and garnish with almonds.