NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup nonfat Greek yogurt

0.5 cup artichoke hearts

2 cup baby spinach

1 tbsp parmesan cheese

0.5 oz mozzarella cheese

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sprouted grain bread

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet over medium heat, sauté the baby spinach and minced garlic until the spinach is fully wilted and the garlic is fragrant.

• 3

  In a medium mixing bowl, combine the cooked shredded chicken breast, nonfat Greek yogurt, chopped artichoke hearts, parmesan cheese, lemon juice, sea salt, and black pepper.

• 4

  Stir the sautéed spinach and garlic into the chicken mixture until well incorporated.

• 5

  Transfer the mixture into a small oven-safe baking dish or ramekin, smoothing the top with a spoon.

• 6

  Evenly sprinkle the shredded mozzarella cheese over the top of the mixture.

• 7

  Place in the oven and bake for 15 to 20 minutes, or until the dip is heated through and the cheese is golden and bubbling.

• 8

  While the dip bakes, toast the slice of sprouted grain bread until crisp.

• 9

  Remove the dip from the oven and serve immediately alongside the warm toasted bread.