Name: High-Protein Baked Spinach Artichoke Chicken Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Cooked shredded chicken breast; 0.25 cup Non-fat Greek yogurt; 1 cup Fresh spinach; 0.5 cup Canned artichoke hearts; 1 tbsp Grated parmesan cheese; 0.5 oz Shredded part-skim mozzarella; 1 tsp Extra virgin olive oil; 1 clove Minced garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 slice Whole grain bread

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

Tender shredded chicken and artichokes baked in a creamy, garlic-infused spinach sauce until bubbly and golden brown.

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NUTRITION

Protein

52.5g

Fat

14.6g

Carbs

22.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked shredded chicken breast

0.25 cup Non-fat Greek yogurt

1 cup Fresh spinach

0.5 cup Canned artichoke hearts

1 tbsp Grated parmesan cheese

0.5 oz Shredded part-skim mozzarella

1 tsp Extra virgin olive oil

1 clove Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 slice Whole grain bread

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PREPARATION

1
Preheat oven to 375°F (190°C).
2
Heat olive oil in a small skillet over medium heat and sauté minced garlic for 1 minute until fragrant.
3
Add fresh spinach to the skillet and cook until wilted, then remove from heat and squeeze out any excess moisture.
4
In a mixing bowl, combine the shredded chicken, Greek yogurt, chopped artichoke hearts, sautéed spinach, parmesan cheese, sea salt, and black pepper.
5
Transfer the mixture to a small oven-safe ramekin or baking dish and top with shredded mozzarella.
6
Bake for 15-20 minutes until the cheese is melted and the edges are bubbling.
7
Serve hot with a toasted slice of whole grain bread for dipping.