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1
Cut each chicken breast in half lengthwise and season with salt and pepper.
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2
Coat a large saute pan with cooking spray and place over medium-high heat.
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3
Add the chicken and cook for 5 minutes on each side, or until lightly browned.
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4
Combine the bouillon and cornstarch in a small bowl and slowly stir in the water until smooth.
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5
(If you put all the water in at once, the cornstarch will get lumpy.)
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6
Pour the mixture into the pan and cook over medium heat, stirring occasionally, for 10 minutes, or until the mixture starts to thicken.
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7
Add the lemon juice and cook for 2 to 3 minutes, until the sauce just begins to boil.
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8
Meanwhile, place about 1/2 inch of water in a small saucepan and bring to a boil.
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9
Add the spinach and cook, stirring occasionally, for 5 minutes, or until hot.
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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.
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11
Carefully remove the plastic wrap.)
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12
Press with the back of a spoon and drain off the water.
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13
Divide the spinach between four plates, arrange the chicken over the spinach, and top with the sauce.
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14
Serve immediately.
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15
I couldnt believe that this dish clocked in at an incredibly low 175 calories per serving.
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16
If you dont think it will be filling enough for you, add a cup of cooked rice and its still only 335 calories.
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17
Or double the amount of chicken and its only 290 calories.
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18
Ive always loved this dish, but now I like it even better!
