NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 sheet whole wheat lasagna noodles

0.25 cup plain greek yogurt

0.5 oz mozzarella cheese

1 tbsp parmesan cheese

1 cup fresh baby spinach

1 clove garlic

0.25 cup diced onion

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

• 2

  Boil the whole wheat lasagna noodles according to package instructions until al dente, then drain and set aside.

• 3

  In a small skillet, sauté the diced onion and minced garlic with a tablespoon of chicken broth over medium heat until translucent.

• 4

  Add the fresh spinach to the skillet and cook just until wilted, then remove from heat.

• 5

  In a small bowl, whisk together the Greek yogurt, remaining chicken broth, sea salt, black pepper, and dried oregano until smooth.

• 6

  Stir the cooked, shredded chicken breast into half of the yogurt sauce.

• 7

  Place one lasagna noodle at the bottom of the baking dish, cutting to fit if necessary.

• 8

  Layer the chicken mixture and the wilted spinach over the noodle, then top with the second noodle.

• 9

  Spread the remaining yogurt sauce over the top noodle and sprinkle evenly with mozzarella and parmesan cheese.

• 10

  Bake for 20 minutes until the cheese is melted and the sauce is bubbling.