NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Fresh spinach

0.5 cup Artichoke hearts

0.25 cup Greek yogurt

1 oz Feta cheese

1 tbsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Red pepper flakes

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small baking dish with a touch of olive oil.

• 2

  In a small skillet over medium heat, add 0.5 tbsp of olive oil and sauté the minced garlic and fresh spinach until the spinach is fully wilted.

• 3

  Remove the skillet from heat and squeeze any excess moisture from the spinach, then roughly chop it.

• 4

  In a mixing bowl, combine the chopped spinach, artichoke hearts, Greek yogurt, crumbled feta cheese, and red pepper flakes, stirring until well incorporated.

• 5

  Season the chicken breast on both sides with sea salt, black pepper, and the remaining 0.5 tbsp of olive oil.

• 6

  Place the chicken in the prepared baking dish and spread the spinach-artichoke mixture evenly over the top of the breast.

• 7

  Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the topping is slightly golden.

• 8

  Let the chicken rest for 5 minutes before serving to ensure the juices remain locked inside.