Name: Creamy Spinach Artichoke Dip Chicken with Golden Crust
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup plain Greek yogurt; 1 tbsp grated parmesan cheese; 1 cup fresh baby spinach; 0.5 cup canned artichoke hearts; 1 tsp minced garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp almond flour; 1 tsp olive oil

Creamy Spinach Artichoke Dip Chicken with Golden Crust

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Artichoke Dip Chicken with Golden Crust

Baked chicken breast topped with a velvety spinach and artichoke mixture and finished with a golden almond flour crust for a satisfying crunch.

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NUTRITION

Protein

57.2g

Fat

16.6g

Carbs

17.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup plain Greek yogurt

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.5 cup canned artichoke hearts

1 tsp minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp almond flour

1 tsp olive oil

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PREPARATION

1
Preheat your oven to 400°F (200°C) and lightly grease a small baking dish.
2
Heat olive oil in a skillet over medium heat and sauté the minced garlic and fresh baby spinach until the leaves are fully wilted.
3
In a medium bowl, combine the sautéed spinach, chopped artichoke hearts, Greek yogurt, and parmesan cheese.
4
Season the chicken breast with sea salt and black pepper, then place it into the prepared baking dish.
5
Spread the creamy spinach and artichoke mixture evenly over the top of the chicken breast.
6
Sprinkle the almond flour over the topping to create the crust layer.
7
Bake for 20-25 minutes until the chicken is cooked through and the topping is beautifully golden.