3 tbsp. flour
1/4 tsp. salt
1/2 tsp. rosemary leaves, divided
1 tsp. grated lemon peel, divided
2 boneless whole chicken breasts (split in half, skin removed, cut into 1/2" strips)
1 tbsp. vegetable oil
1/4 c. lemon juice
1/4 c. vegetable oil
2 tbsp. honey
1 med. zucchini, thinly sliced
1 med. yellow summer squash, thinly sliced
4 c. fresh spinach leaves, washed & dried

Combine flour, salt, 1/4 teaspoon rosemary, 1/2 teaspoon lemon peel in large plastic food-storage bag. Add chicken pieces. Shake to coat. In 10 inch skillet, heat oil over medium-high heat until hot. Add chicken pieces. Cook just until brown on both sides. Set aside.

In medium mixing bowl, combine 1/4 cup oil, lemon juice, honey and remaining 1/4 teaspoon rosemary and 1/2 teaspoon lemon peel. Add zucchini and yellow squash. Cover. Microwave at high for 3-6 minutes, or until squash just begins to soften, stirring once or twice. In large mixing bowl or salad bowl, combine spinach and chicken. Add squash mixture. Toss gently to coat. Serves 4. 411 calories per serving.