NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup non-fat Greek yogurt

0.5 oz parmesan cheese

1 cup fresh spinach

0.5 cup canned artichoke hearts

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 medium whole wheat pita

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium mixing bowl, combine the cooked and shredded chicken breast with the non-fat Greek yogurt and grated parmesan cheese.

• 3

  Finely chop the fresh spinach and the drained artichoke hearts, then fold them into the chicken mixture.

• 4

  Add the minced garlic, sea salt, and black pepper, stirring until all ingredients are thoroughly incorporated.

• 5

  Transfer the mixture into a small oven-safe ramekin or baking dish, smoothing the top with a spatula.

• 6

  Bake for 15 to 20 minutes, or until the dip is heated through and the top begins to turn a light golden brown.

• 7

  While the dip is baking, cut the whole wheat pita into six triangles and toast them in a toaster oven or dry skillet until they are crispy and warm.

• 8

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