YOUR SOLIN GENERATED RECIPE
High-Protein Spinach Artichoke Chicken Bake
Shredded chicken and artichokes baked in a velvety Greek yogurt sauce with wilted spinach for a protein-rich meal that feels like a decadent treat.
INGREDIENTS
4 oz chicken breast
0.5 cup Greek yogurt
0.5 cup artichoke hearts
2 cups fresh spinach
1.5 tbsp parmesan cheese
1.5 tsp olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp onion powder
1 cup bell pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the olive oil in a skillet over medium heat and sauté the minced garlic for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook until just wilted, then remove from heat.
In a mixing bowl, combine the cooked shredded chicken breast, Greek yogurt, chopped artichoke hearts, wilted spinach, sea salt, black pepper, and onion powder.
Transfer the mixture into a small oven-safe baking dish and spread evenly.
Sprinkle the parmesan cheese over the top and bake for 15 minutes until the edges are bubbling.
Slice the bell pepper into wide strips and serve alongside the warm dip for a crunchy, high-protein meal.