NUTRITION

SERVINGS

INGREDIENTS

3 ounce chicken breast

0.25 cup non-fat Greek yogurt

1 tablespoon parmesan cheese

0.5 ounce mozzarella cheese

1 cup fresh spinach

0.5 cup artichoke hearts

1 medium whole wheat pita

1 teaspoon olive oil

1 clove garlic

0.25 teaspoon sea salt

0.25 teaspoon black pepper

0.25 teaspoon onion powder

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Finely chop the fresh spinach and the canned artichoke hearts.

• 3

  In a small skillet, heat the olive oil over medium heat and sauté the minced garlic and spinach until the spinach is fully wilted.

• 4

  In a mixing bowl, combine the shredded chicken breast, Greek yogurt, parmesan cheese, sautéed spinach and garlic, chopped artichokes, sea salt, black pepper, and onion powder.

• 5

  Transfer the mixture to a small oven-safe ramekin or baking dish and spread it evenly.

• 6

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

• 7

  Place the dish in the oven and bake for 15-20 minutes, or until the cheese is melted and the edges are bubbling.

• 8

  While the dip bakes, cut the whole wheat pita into triangles and toast them in a toaster oven or on a baking sheet until crispy.

• 9

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