NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Cooked chicken breast

0.25 cup Non-fat Greek yogurt

1 cup Fresh baby spinach

0.5 cup Canned artichoke hearts

1 tbsp Grated parmesan cheese

0.5 oz Shredded part-skim mozzarella cheese

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Whole wheat pita bread

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium mixing bowl, combine the shredded cooked chicken, Greek yogurt, chopped spinach, chopped artichoke hearts, parmesan cheese, garlic powder, sea salt, and black pepper.

• 3

  Stir the mixture until well combined and the spinach is evenly distributed.

• 4

  Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.

• 5

  Sprinkle the shredded mozzarella cheese over the top of the dip.

• 6

  Bake for 15 to 20 minutes, or until the dip is heated through and the cheese on top is golden and bubbling.

• 7

  While the dip is baking, slice the pita bread into eight triangles and place them on a baking sheet.

• 8

  Toast the pita triangles in the oven for the last 5 minutes of the dip's cooking time until they are crispy.

• 9

  Remove from the oven and serve the warm dip immediately with the toasted pita triangles.