YOUR SOLIN GENERATED RECIPE
Creamy Spinach Artichoke Chicken Bake
Shredded chicken breast baked in a velvety spinach and artichoke sauce, topped with a golden parmesan crust that provides a satisfying crunch.
INGREDIENTS
3 oz cooked chicken breast
0.5 cup non-fat Greek yogurt
0.5 cup canned artichoke hearts
1 cup fresh baby spinach
1 clove fresh garlic
1 tbsp extra virgin olive oil
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp onion powder
PREPARATION
Preheat your oven to 375°F (190°C).
In a small skillet, heat the olive oil over medium heat and sauté the minced garlic and chopped spinach until the spinach is fully wilted.
In a mixing bowl, combine the shredded chicken breast, non-fat Greek yogurt, chopped artichoke hearts, and the sautéed spinach mixture.
Stir in the salt, black pepper, garlic powder, and onion powder until the ingredients are thoroughly incorporated.
Transfer the mixture into a small oven-safe ramekin or baking dish and smooth the top with a spoon.
Sprinkle the grated parmesan cheese evenly over the top to create the crust.
Bake for 15 to 20 minutes until the edges are bubbling and the cheese has turned a light golden brown.
Remove from the oven and let it rest for 2 minutes before serving warm.