NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.5 cup Greek yogurt

0.5 cup artichoke hearts

1 cup fresh spinach

0.5 oz parmesan cheese

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sprouted grain bread

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Mince the garlic and roughly chop the artichoke hearts and fresh spinach.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the garlic and spinach until the greens are completely wilted.

• 4

  In a medium mixing bowl, combine the shredded cooked chicken breast, Greek yogurt, sautéed garlic, spinach, and artichoke hearts.

• 5

  Season the mixture with sea salt and black pepper, stirring until the ingredients are well incorporated.

• 6

  Transfer the mixture into a small oven-safe ramekin or baking dish and spread it into an even layer.

• 7

  Sprinkle the grated parmesan cheese over the top to create a uniform layer.

• 8

  Bake for 12 to 15 minutes, or until the dip is bubbling and the cheese has formed a golden-brown crust.

• 9

  While the dip bakes, toast the sprouted grain bread until crisp.

• 10

  Serve the warm dip immediately with the toasted bread on the side.