NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup Greek yogurt

0.5 cup artichoke hearts

1 cup fresh baby spinach

2 tbsp parmesan cheese

0.5 tbsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup bell pepper

PREPARATION

• 1

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

• 2

  Dice the chicken breast into small, bite-sized pieces and sauté in a pan with olive oil over medium heat until fully cooked and lightly browned.

• 3

  In a medium mixing bowl, stir together the Greek yogurt, chopped artichoke hearts, fresh baby spinach, minced garlic, sea salt, and black pepper.

• 4

  Fold the cooked chicken pieces into the creamy spinach mixture until well combined.

• 5

  Transfer the mixture into the prepared baking dish and spread it into an even layer.

• 6

  Sprinkle the grated parmesan cheese over the top to create a thin, even layer for the crust.

• 7

  Bake for 15 to 20 minutes until the dip is bubbling and the cheese has turned a beautiful golden brown.

• 8

  Slice the bell pepper into wide strips and serve them alongside the hot dip for a crunchy, high-protein meal.