Name: Baked Spinach Artichoke Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz Cooked shredded chicken breast; 0.25 cup Nonfat plain Greek yogurt; 0.5 cup Canned artichoke hearts; 1 cup Fresh baby spinach; 1 tbsp Extra virgin olive oil; 2 tbsp Grated parmesan cheese; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Nutritional yeast

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Spinach Artichoke Dip

Oven-baked shredded chicken and artichokes folded into a creamy, bubbling spinach base for a high-protein meal that is incredibly savory.

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NUTRITION

Protein

39.0g

Fat

19.0g

Carbs

13.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Cooked shredded chicken breast

0.25 cup Nonfat plain Greek yogurt

0.5 cup Canned artichoke hearts

1 cup Fresh baby spinach

1 tbsp Extra virgin olive oil

2 tbsp Grated parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Nutritional yeast

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the olive oil in a skillet over medium heat, add the minced garlic and fresh baby spinach, and sauté until the spinach is fully wilted.
3
In a mixing bowl, combine the cooked shredded chicken breast, nonfat plain Greek yogurt, chopped artichoke hearts, nutritional yeast, sea salt, and black pepper.
4
Fold the sautéed spinach and garlic into the chicken and yogurt mixture.
5
Transfer the mixture into a small oven-safe baking dish and top with the grated parmesan cheese.
6
Bake for 15 to 20 minutes until the top is golden and the dip is bubbling.