Name: High-Protein Spinach Artichoke Chicken Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Cooked shredded chicken breast; 0.25 cup Non-fat Greek yogurt; 0.5 oz Grated parmesan cheese; 1 cup Fresh baby spinach; 0.5 cup Canned artichoke hearts; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Onion powder; 1 tsp Lemon juice; 1 cup Cucumber slices

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 baked in a velvety spinach and artichoke Greek yogurt sauce, served with crisp cucumber slices for a refreshing crunch.

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NUTRITION

Protein

56.1g

Fat

9.8g

Carbs

20.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Cooked shredded chicken breast

0.25 cup Non-fat Greek yogurt

0.5 oz Grated parmesan cheese

1 cup Fresh baby spinach

0.5 cup Canned artichoke hearts

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

1 tsp Lemon juice

1 cup Cucumber slices

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PREPARATION

1
Preheat your oven to 375°F.
2
In a medium mixing bowl, whisk together the Greek yogurt, grated parmesan, minced garlic, sea salt, black pepper, onion powder, and lemon juice until the base is smooth and creamy.
3
Roughly chop the fresh baby spinach and the drained 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 thoroughly and evenly coated.
5
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer with a spatula.
6
Bake for 15 to 20 minutes until the edges are bubbling and the top is lightly golden and fragrant.
7
Remove the dish from the oven and serve immediately alongside fresh, chilled cucumber slices for a high-volume dipping experience.