NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup Greek yogurt

0.5 cup artichoke hearts

2 cups fresh spinach

2 tbsp parmesan cheese

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 cup cauliflower rice

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish with the olive oil.

• 2

  Roughly chop the fresh spinach and the artichoke hearts into bite-sized pieces.

• 3

  In a medium mixing bowl, combine the Greek yogurt, parmesan cheese, garlic powder, sea salt, and black pepper until smooth.

• 4

  Fold the chopped spinach and artichoke hearts into the yogurt mixture until well incorporated.

• 5

  Place the cauliflower rice at the bottom of the baking dish as a base, then lay the chicken breast on top.

• 6

  Spread the spinach artichoke mixture evenly over the chicken, ensuring it is fully covered.

• 7

  Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the topping is slightly golden and bubbly.

• 8

  Let the dish rest for 5 minutes before serving to allow the juices to redistribute.