Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: rub equal amounts of lemon zest into each side of chicken breast. sprinkle with pepper, pressing with hands to adhere. melt butter in a heavy nonstick skillet over medium heat. sauté chicken 4-5 minutes per side or until golden and chicken is opaque throughout. transfer to a platter and keep warm. add lemon juice, worcestershire and mustard to skillet, stirring with a wooden spoon to deglaze. serve sauce over chicken breasts and sprinkle with parsley.

Target recipe: put chicken in a dutch oven or big soup pot and add water; bring water to a boil. cover and bring chicken to a simmer for 10-15 minutes until chicken juices are clear. take chicken out of water and cube into 1/2 inch pieces; place chicken back into water, but do not have heat on. in another skillet, cook the onion, celery and garlic in oil over medium heat until tender; add to the chicken and water. add the next 11 ingredients to chicken and sauted vegetables and bring to a boil. reduce heat and cover, simmering for about 20-30 minutes or until zucchini and carrots are tender. serve with cheese on top, tortilla chips and sour cream, if desired. soup can freeze up to 3 months.