NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked chicken breast

0.25 cup nonfat Greek yogurt

0.25 cup low-fat cottage cheese

1 cup fresh baby spinach

0.5 cup canned artichoke hearts

0.5 oz part-skim mozzarella cheese

1 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 (200°C).

• 2

  In a small skillet, heat the olive oil over medium heat and sauté the minced garlic and fresh spinach until the leaves are wilted and tender.

• 3

  Place the cottage cheese in a small blender or food processor and pulse until completely smooth and creamy.

• 4

  In a medium mixing bowl, combine the shredded cooked chicken breast, Greek yogurt, blended cottage cheese, sautéed spinach, chopped artichoke hearts, sea salt, black pepper, and onion powder.

• 5

  Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.

• 6

  Sprinkle the shredded mozzarella and grated parmesan evenly over the top of the mixture.

• 7

  Bake for 15-20 minutes until the cheese is melted and the edges are bubbling with a golden crust.