NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup non-fat Greek yogurt

1 cup canned artichoke hearts

2 cup fresh baby spinach

2 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

PREPARATION

• 1

  Preheat your oven to 400°F and lightly grease a small oven-safe baking dish with a touch of olive oil.

• 2

  Dice the chicken breast into small, bite-sized pieces and finely chop the drained artichoke hearts.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until browned and cooked through.

• 4

  Add the minced garlic and chopped artichoke hearts to the skillet, sautéing for an additional 2 minutes until fragrant.

• 5

  Lower the heat to medium and add the fresh baby spinach, tossing constantly until the leaves are completely wilted.

• 6

  Remove the skillet from the heat. Stir in the Greek yogurt, sea salt, black pepper, and onion powder until the mixture is thick and creamy.

• 7

  Transfer the mixture into the prepared baking dish, smoothing the top with a spatula.

• 8

  Sprinkle the grated parmesan cheese evenly over the top of the spinach artichoke mixture.

• 9

  Bake for 12-15 minutes until the cheese is melted and the edges are bubbling with a golden-brown crust.