NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked chicken breast

0.25 cup Non-fat Greek yogurt

1 tbsp Neufchatel cheese

1 cup Fresh spinach

0.5 cup Canned artichoke hearts

1 oz Grated parmesan cheese

1 tbsp Panko breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium mixing bowl, combine the shredded cooked chicken breast, Greek yogurt, softened Neufchatel cheese, chopped fresh spinach, and chopped artichoke hearts.

• 3

  Season the mixture with garlic powder, sea salt, and black pepper, stirring until all ingredients are thoroughly combined.

• 4

  Transfer the creamy mixture into a small oven-safe baking dish and smooth the top with a spatula.

• 5

  In a separate small bowl, toss the grated parmesan cheese with the panko breadcrumbs.

• 6

  Evenly sprinkle the parmesan-panko mixture over the top of the chicken and spinach base.

• 7

  Place the dish in the oven and bake for 15 to 20 minutes until the edges are bubbling and the crust has turned a beautiful golden brown.