NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup non-fat Greek yogurt

1 cup fresh spinach

0.5 cup artichoke hearts

1 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 medium whole wheat pita

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

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

• 3

  In a mixing bowl, combine the cooked and shredded chicken breast, non-fat Greek yogurt, sautéed spinach, chopped artichoke hearts, garlic powder, sea salt, and black pepper.

• 4

  Transfer the mixture to a small oven-safe ramekin or baking dish and sprinkle the grated parmesan cheese evenly over the top.

• 5

  Bake for 15 to 20 minutes until the dip is heated through and the cheese is slightly golden.

• 6

  While the dip bakes, toast the whole wheat pita in a toaster or oven until crisp, then slice into eight wedges.

• 7

  Serve the hot dip immediately with the toasted pita wedges for dipping.