Lemon Chicken with Sauteed Spinach

1. 1

   Cut each chicken breast in half lengthwise and season with salt and pepper.

2. 2

   Coat a large saute pan with cooking spray and place over medium-high heat.

3. 3

   Add the chicken and cook for 5 minutes on each side, or until lightly browned.

4. 4

   Combine the bouillon and cornstarch in a small bowl and slowly stir in the water until smooth.

5. 5

   (If you put all the water in at once, the cornstarch will get lumpy.)

6. 6

   Pour the mixture into the pan and cook over medium heat, stirring occasionally, for 10 minutes, or until the mixture starts to thicken.

7. 7

   Add the lemon juice and cook for 2 to 3 minutes, until the sauce just begins to boil.

8. 8

   Meanwhile, place about 1/2 inch of water in a small saucepan and bring to a boil.

9. 9

   Add the spinach and cook, stirring occasionally, for 5 minutes, or until hot.

10. 10

    (Alternatively, if you have a microwave, place the spinach in a microwave-safe bowl and microwave on high heat for 5 minutes, or until hot.

11. 11

    Carefully remove the plastic wrap.)

12. 12

    Press with the back of a spoon and drain off the water.

13. 13

    Divide the spinach between four plates, arrange the chicken over the spinach, and top with the sauce.

14. 14

    Serve immediately.

15. 15

    I couldnt believe that this dish clocked in at an incredibly low 175 calories per serving.

16. 16

    If you dont think it will be filling enough for you, add a cup of cooked rice and its still only 335 calories.

17. 17

    Or double the amount of chicken and its only 290 calories.

18. 18

    Ive always loved this dish, but now I like it even better!

* Per serving · 4 servings · Values may vary.