Name: High-Protein Chicken Spinach Artichoke Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz cooked chicken breast; 0.5 cup plain nonfat Greek yogurt; 1 oz Neufchatel cheese; 1 cup fresh baby spinach; 0.5 cup canned artichoke hearts; 1 tbsp grated parmesan cheese; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup red bell pepper

High-Protein Chicken Spinach Artichoke Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

High-Protein Chicken Spinach Artichoke Bake

Shredded chicken baked in a velvety spinach and artichoke yogurt sauce, served with crisp bell pepper slices for a satisfying crunch.

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NUTRITION

Protein

49.3g

Fat

10.4g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

2 oz cooked chicken breast

0.5 cup plain nonfat Greek yogurt

1 oz Neufchatel cheese

1 cup fresh baby spinach

0.5 cup canned artichoke hearts

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup red bell pepper

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
In a medium mixing bowl, stir together the Greek yogurt, Neufchatel cheese, minced garlic, sea salt, and black pepper until the base is smooth and well combined.
3
Roughly chop the fresh baby spinach and the drained artichoke hearts.
4
Fold the shredded chicken breast, chopped spinach, and artichoke hearts into the yogurt mixture.
5
Transfer the mixture into a small oven-safe ramekin or baking dish, smoothing the top with a spatula.
6
Sprinkle the grated parmesan cheese evenly over the top.
7
Bake for 15 to 20 minutes, or until the dip is heated through and the cheese on top has turned a light golden brown.
8
While the dip bakes, slice the red bell pepper into thick strips.
9
Remove from the oven and serve immediately with the fresh bell pepper slices for dipping.