NUTRITION

SERVINGS

INGREDIENTS

3.5 oz cooked shredded chicken breast

0.5 cup non-fat Greek yogurt

1 cup fresh spinach

0.5 cup canned artichoke hearts

1 tbsp grated parmesan cheese

1 oz shredded mozzarella cheese

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 medium red bell pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium-sized mixing bowl, stir together the Greek yogurt, grated parmesan, garlic powder, sea salt, black pepper, and lemon juice until the mixture is smooth and well-combined.

• 3

  Roughly chop the fresh spinach and the canned artichoke hearts into bite-sized pieces.

• 4

  Fold the shredded chicken breast, chopped spinach, and artichoke hearts into the yogurt mixture until everything is evenly coated.

• 5

  Transfer the mixture into a small oven-safe baking dish, spreading it out into an even layer with a spatula.

• 6

  Sprinkle the shredded mozzarella cheese evenly over the top of the chicken mixture.

• 7

  Bake for 15 to 20 minutes, or until the dip is heated through and the cheese on top is golden and bubbling.

• 8

  While the dish is baking, slice the red bell pepper into thick strips for dipping.

• 9

  Remove the bake from the oven and serve immediately alongside the fresh bell pepper strips.