Name: High-Protein Spinach Artichoke Chicken Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz cooked shredded chicken breast; 0.25 cup plain non-fat Greek yogurt; 0.5 cup canned artichoke hearts; 1 cup fresh baby spinach; 1 tbsp grated parmesan cheese; 1 tsp olive oil; 1 medium whole wheat tortilla; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

High-Protein Spinach Artichoke Chicken Dip

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

YOUR SOLIN GENERATED RECIPE

High-Protein Spinach Artichoke Chicken Dip

Shredded chicken and artichokes baked in a velvety Greek yogurt sauce, served with crispy toasted tortilla wedges for a satisfying high-protein meal.

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NUTRITION

Protein

38.8g

Fat

12g

Carbs

37.3g

SERVINGS

1 serving

INGREDIENTS

2 oz cooked shredded chicken breast

0.25 cup plain non-fat Greek yogurt

0.5 cup canned artichoke hearts

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

1 tsp olive oil

1 medium whole wheat tortilla

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Cut the whole wheat tortilla into 8 triangles, place them on a baking sheet, and lightly brush with the olive oil.
3
Bake the tortilla triangles for 6-8 minutes until they are golden and crisp, then set aside.
4
In a mixing bowl, combine the shredded chicken, Greek yogurt, chopped artichoke hearts, fresh spinach, garlic powder, sea salt, and black pepper.
5
Transfer the mixture into a small oven-safe ramekin or baking dish and top with the grated parmesan cheese.
6
Bake the dip for 15 minutes until the spinach is wilted and the edges are bubbling.
7
Serve the warm dip immediately with the toasted tortilla chips.