NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chicken breast

0.25 cup non-fat Greek yogurt

1 cup fresh baby spinach

0.5 cup canned artichoke hearts

2 tbsp grated parmesan cheese

2.5 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Preheat your oven to 400°F and lightly grease a small oven-safe baking dish with the olive oil.

• 2

  Season the chicken breast on both sides with sea salt and black pepper, then place it in the center of the dish.

• 3

  Finely chop the baby spinach and dice the artichoke hearts into small pieces.

• 4

  In a small mixing bowl, combine the Greek yogurt, chopped spinach, diced artichokes, minced garlic, and red pepper flakes until well incorporated.

• 5

  Spread the spinach and artichoke mixture in an even layer over the top of the chicken breast, covering it completely.

• 6

  Sprinkle the grated parmesan cheese over the yogurt mixture to create a topping that will crisp up during baking.

• 7

  Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is golden brown and bubbling.