NUTRITION

SERVINGS

INGREDIENTS

2.5 oz cooked chicken breast

0.25 cup plain non-fat Greek yogurt

0.5 cup canned artichoke hearts

1 cup fresh baby spinach

0.5 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

1 medium whole wheat pita

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Finely chop the fresh baby spinach and the drained artichoke hearts.

• 3

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

• 4

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

• 5

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

• 6

  Sprinkle the remaining mozzarella and the grated parmesan cheese evenly over the top of the dip.

• 7

  Bake for 18-20 minutes until the dip is heated through and the cheese on top is bubbly and golden.

• 8

  While the dip is baking, slice the whole wheat pita into eight triangles and toast them in a dry skillet or the oven until crisp.

• 9

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