1. Preheat broiler. Spray broiler pan with nonstick cooking spray. In shallow bowl, with wire whisk, combine lemon juice, 1 teaspoon of the oil, the mustard, rosemary, garlic, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Add chicken; turn to coat. 2. Transfer chicken to prepared broiler pan, reserving remaining lemon juice mixture; broil 4" from heat 3-4 minutes, until golden brown. Turn chicken; top with reserved lemon juice mixture. Broil 3-4 minutes longer, until golden brown and cooked through. 3. Meanwhile, to prepare dressing, in small bowl, combine the remaining 1 tablespoon oil, the orange juice, wine vinegar, sugar substitute, balsamic vinegar, remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. 4. Divide spinach, mushrooms and onion evenly among 4 plates, arranging vegetables in a circle. 5. Cut chicken into 1/4" slices; place one-fourth of the chicken slices in center of each salad. Drizzle each salad with one-fourth of the dressing. Makes 4 servings . EACH SERVING (4 CUPS) PROVIDES: 1 Fat, 5 1/4 Vegetables, 2 Proteins, 5 Optional Calories. PER SERVING: 182 Calories, 6 g Total Fat, 1 g Saturated Fat, 41 mg Cholesterol, 361 mg Sodium, 11 g Total Carbohydrate, 4 g Dietary Fiber, 22 g Protein, 166 mg Calcium Recipe from Weight Watchers Quick Meals ~ Weight Watchers Staff (1998). MC and email from Pat Hanneman
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|Serving Size: 1 Serving (147g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 31 (20%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 49mg||15 %|
|Sodium 57.2mg||2 %|
|Potassium 319.4mg||8 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 13.7g|
|Protein 16.6g||24 %|
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Calories per serving: 156
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