NUTRITION

SERVINGS

INGREDIENTS

3.5 oz cooked shredded chicken breast

0.25 cup nonfat Greek yogurt

1 tbsp light cream cheese

0.5 cup chopped canned artichoke hearts

0.5 cup frozen chopped spinach

0.75 oz shredded mozzarella cheese

1 tbsp grated parmesan cheese

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

PREPARATION

• 1

  Preheat oven to 375°F.

• 2

  Thaw the frozen chopped spinach and squeeze out all excess moisture using a clean kitchen towel.

• 3

  Heat olive oil in a small skillet over medium heat and sauté minced garlic for 1 minute until fragrant.

• 4

  In a mixing bowl, stir together the nonfat Greek yogurt, light cream cheese, sautéed garlic, sea salt, black pepper, and onion powder.

• 5

  Fold in the chopped canned artichoke hearts, squeezed spinach, cooked shredded chicken breast, and half of the shredded mozzarella cheese.

• 6

  Transfer the mixture to a small oven-safe baking dish and top with the remaining shredded mozzarella cheese and grated parmesan cheese.

• 7

  Bake for 15 to 20 minutes until the cheese is melted and the top is golden and bubbly.