NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Plain Greek yogurt

0.5 cup Artichoke hearts

2 cup Fresh spinach

1 tsp Olive oil

1 tbsp Parmesan cheese

2 clove Garlic

0.25 cup Yellow onion

1 slice Sprouted grain bread

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and half of the black pepper.

• 2

  Heat olive oil in a skillet over medium heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside; add diced onion and minced garlic to the same pan, sautéing until fragrant.

• 4

  Stir in the artichoke hearts and fresh spinach, cooking until the spinach is completely wilted.

• 5

  Reduce heat to low and stir in the Greek yogurt, parmesan cheese, red pepper flakes, and the remaining salt and pepper until a velvety sauce forms.

• 6

  Return the chicken to the skillet, spooning the creamy sauce over the top to warm through.

• 7

  Toast the sprouted grain bread and serve alongside the creamy chicken and vegetable mixture.