NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

0.5 cup Nonfat Greek yogurt

1 cup Fresh spinach

0.5 cup Canned artichoke hearts

1 oz Part-skim mozzarella cheese

1 tbsp Parmesan cheese

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 shredded cooked chicken breast, Greek yogurt, chopped spinach, drained artichoke hearts, minced garlic, sea salt, and black pepper.

• 3

  Fold in the parmesan cheese and half of the shredded mozzarella until the mixture is well combined.

• 4

  Transfer the mixture into a small oven-safe baking dish and spread it evenly, then top with the remaining mozzarella cheese.

• 5

  Bake for 15 to 18 minutes until the dip is heated through and the cheese on top is bubbly and slightly golden.

• 6

  While the dip bakes, slice the whole wheat pita into six triangles and toast them in the oven on a separate tray for the last 5 minutes of cooking until crisp.

• 7

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