Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat a nonstick skillet over medium-high heat. sprinkle 1 tsp curry powder, 1/2 tsp salt, and 1/2 tsp black pepper over chicken. coat pan with cooking spray and add chicken. cook 5 minutes on each side or until done. remove chicken from pan, keep warm. ad bell peppers and remaining 1/2 tsp curry powder to pan, saute 1 minute. add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened. cut lime in half, squeeze 1 tbsp juice from 1 lime half; slice other half into 4 wedges. stir juice and 1/4 tsp salt into bell pepper mixture. cut chicken across grain into thin slices. serve chicken with bell pepper mixture and lime wedges.

Target recipe: skin the chicken pieces and cut two slits into each piece. arrange them single layer in a glass or ceramic dish and pour the lemon juice over them. combine the remaining ingredients and pour the sauce over the chicken pieces, turning them to coat throughly. cover with plastic wrap and chill overnight. preheat the oven to 425°f. remove chicken from the marinade and arrange single layer on a baking sheet. bake for 15 minutes, turn over and bake for another 15 minutes, or until tender. serve with a fresh garden salad and enjoy!