Name: Creamy Spinach Artichoke Dip Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.75 oz chicken breast; 0.25 cup non-fat Greek yogurt; 1 cup fresh baby spinach; 0.5 cup canned artichoke hearts; 1 oz grated parmesan cheese; 1 tsp extra virgin olive oil; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh lemon juice

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 Bake

Tender shredded chicken baked in a velvety spinach and artichoke sauce, topped with a crisp parmesan crust for a satisfying, veggie-packed meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.3g

Fat

15.6g

Carbs

14.8g

SERVINGS

1 serving

INGREDIENTS

2.75 oz chicken breast

0.25 cup non-fat Greek yogurt

1 cup fresh baby spinach

0.5 cup canned artichoke hearts

1 oz grated parmesan cheese

1 tsp extra virgin olive oil

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a small skillet, heat the extra virgin olive oil over medium heat and sauté the fresh baby spinach until just wilted.
3
In a medium mixing bowl, whisk together the non-fat Greek yogurt, fresh lemon juice, garlic powder, sea salt, and black pepper.
4
Fold the cooked shredded chicken breast, sautéed spinach, and chopped artichoke hearts into the yogurt mixture along with half of the grated parmesan cheese.
5
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.
6
Sprinkle the remaining grated parmesan cheese evenly over the top of the chicken mixture.
7
Bake for 15-20 minutes until the sauce is bubbly and the parmesan topping has turned a light golden brown.