NUTRITION

SERVINGS

INGREDIENTS

2 oz chicken breast

0.5 cup Greek yogurt

0.5 cup spinach

0.5 cup artichoke hearts

1 tbsp parmesan cheese

0.5 oz mozzarella cheese

1 clove garlic

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 small whole wheat pita

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Ensure the frozen spinach is completely thawed and squeezed very dry using a kitchen towel to remove all excess moisture.

• 3

  In a medium mixing bowl, combine the cooked shredded chicken breast, non-fat Greek yogurt, chopped artichoke hearts, squeezed spinach, minced garlic, onion powder, lemon juice, sea salt, black pepper, and grated parmesan cheese.

• 4

  Stir the mixture until well combined and transfer it into a small oven-safe ramekin or baking dish.

• 5

  Sprinkle the shredded mozzarella cheese evenly over the top of the mixture.

• 6

  Place the dish in the oven and bake for 15 to 20 minutes, or until the dip is heated through and the cheese on top is bubbly and lightly golden.

• 7

  While the dip bakes, slice the whole wheat pita into six triangles.

• 8

  Place the pita triangles on a baking sheet and toast them in the oven during the last 5 minutes of the dip's cooking time until they are warm and slightly crisp.

• 9

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