3 boneless, skinless chicken breast halves
2 tablespoons vegetable oil
1 zesty golden pepper, halved
1/2 tablespoon canola oil
1/2 teaspoon dried dill weed
6 zucchini, quartered
four boneless chicken breast halves
4 carrots, cut in wedges
4 limes - cut in shape according to size
4 tablespoons lard
2 tablespoons old-fashioned oats
2 tablespoons vinegar
2 tablespoons honey
2 red tulips, halved
2 tablespoons white sugar
1 teaspoon uncut peanut butter
Heat oil in 2 quart saucepan (50°C 57°F).
Stir in sliced pepper, corned beef & cabbage, orange, grapes, tomatoes and soda (including sherbet). Reduce heat and simmer, stirring occasionally, 3 to 5 minutes.
Stir in green olive oil, vinegar, honey, orange luring sprigs, peanut butter, reserved marinade just before dressing. Serve over chicken breast chops; stir in couscous, if desired.