NUTRITION

SERVINGS

INGREDIENTS

3 oz cooked chicken breast, shredded

0.5 cup non-fat Greek yogurt

1 cup frozen spinach, thawed and squeezed dry

0.5 cup canned artichoke hearts, chopped

0.5 oz part-skim mozzarella cheese, shredded

1 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

1 tbsp panko breadcrumbs

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet over medium heat, add the olive oil and minced garlic, sautéing for 1 minute until fragrant but not browned.

• 3

  In a medium mixing bowl, combine the Greek yogurt, shredded chicken, squeezed spinach, chopped artichokes, mozzarella cheese, sea salt, black pepper, and red pepper flakes.

• 4

  Stir in the sautéed garlic and oil until the mixture is well incorporated.

• 5

  Transfer the mixture to a small oven-safe ramekin or baking dish and smooth the top.

• 6

  In a tiny bowl, mix the panko breadcrumbs and parmesan cheese together, then sprinkle evenly over the chicken mixture.

• 7

  Bake for 15-20 minutes until the dip is bubbling and the crust is beautifully golden brown.

• 8

  Let it rest for 5 minutes before serving as a high-protein main or with vegetable crudités.