NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Non-fat Greek yogurt

1 cup Frozen spinach

0.5 cup Canned artichoke hearts

1 tbsp Parmesan cheese

1 oz Part-skim mozzarella cheese

1 tsp Olive oil

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Season the chicken breast with a pinch of salt and pepper, then sear in a pan over medium heat for 6-7 minutes per side until cooked through; shred with two forks once cooled.

• 3

  In a medium mixing bowl, combine the non-fat Greek yogurt, thawed and squeezed spinach, chopped artichoke hearts, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Fold the shredded chicken and the grated parmesan cheese into the yogurt mixture until thoroughly combined.

• 5

  Spread the mixture evenly into the prepared baking dish and sprinkle the shredded mozzarella cheese over the top.

• 6

  Bake for 15-20 minutes until the dip is heated through and the cheese forms a bubbly, golden-brown crust.