NUTRITION

SERVINGS

INGREDIENTS

1.75 oz Cooked shredded chicken breast

0.33 cup Non-fat Greek yogurt

0.5 oz Light cream cheese

0.5 oz Grated Parmesan cheese

0.5 oz Shredded part-skim mozzarella cheese

1 cup Fresh baby spinach

0.5 cup Canned artichoke hearts

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

PREPARATION

• 1

  Preheat your oven to 375 degrees Fahrenheit.

• 2

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

• 3

  In a medium mixing bowl, combine the Greek yogurt, light cream cheese, and half of the Parmesan and mozzarella cheeses until smooth.

• 4

  Stir in the sea salt, black pepper, and onion powder to season the base.

• 5

  Fold the shredded chicken, chopped artichoke hearts, and sautéed spinach into the yogurt mixture until evenly distributed.

• 6

  Transfer the mixture into a small oven-safe baking dish and sprinkle the remaining Parmesan and mozzarella cheeses over the top.

• 7

  Bake for 15 to 20 minutes until the cheese is melted and the edges are bubbling.