Name: High-Protein Baked Spinach Artichoke Chicken Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz cooked chicken breast; 0.5 cup 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; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp onion powder; 1 cup cucumber; 5 pieces whole grain crackers

High-Protein Baked Spinach Artichoke Chicken Dip

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

YOUR SOLIN GENERATED RECIPE

High-Protein Baked Spinach Artichoke Chicken Dip

Shredded chicken breast baked in a creamy, garlic-infused spinach and artichoke base for a bubbly and savory meal.

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NUTRITION

Protein

50.3g

Fat

14.9g

Carbs

37.3g

SERVINGS

1 serving

INGREDIENTS

3 oz cooked chicken breast

0.5 cup 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

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

1 cup cucumber

5 pieces whole grain crackers

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PREPARATION

1
Preheat your oven to 375°F.
2
Heat the olive oil in a skillet over medium heat and sauté the minced garlic and baby spinach until the spinach is completely wilted.
3
In a medium mixing bowl, combine the shredded chicken, Greek yogurt, chopped artichoke hearts, sautéed spinach, onion powder, sea salt, and black pepper.
4
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.
5
Sprinkle the shredded mozzarella and grated parmesan cheese evenly over the top.
6
Bake for 15-20 minutes until the cheese is melted and the edges are golden and bubbly.
7
Serve the dip warm alongside fresh cucumber slices and whole grain crackers for dipping.