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.

High-Protein Baked Spinach Artichoke Chicken Dip

YOUR SOLIN GENERATED RECIPE

High-Protein Baked Spinach Artichoke Chicken Dip

Baked with creamy Greek yogurt and melted mozzarella, this dip features tender chicken and zesty artichokes for a bubbly and satisfyingly savory bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

410kcal
Protein
57.3g
Fat
13.5g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked chicken breast

0.25 cup non-fat Greek yogurt

0.5 oz Parmesan cheese

1 oz part-skim mozzarella cheese

1 cup canned artichoke hearts

2 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    Steam the fresh baby spinach until wilted, then squeeze out all excess moisture and chop finely.

  • 3

    In a medium mixing bowl, combine the shredded chicken, Greek yogurt, chopped artichoke hearts, and minced garlic.

  • 4

    Stir in the chopped spinach, half of the mozzarella, and the Parmesan cheese.

  • 5

    Season the mixture with sea salt, black pepper, and red pepper flakes.

  • 6

    Transfer the mixture to a small oven-safe baking dish and top with the remaining mozzarella cheese.

  • 7

    Bake for 20 minutes until the cheese is melted and the edges are bubbly and golden brown.

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.

High-Protein Baked Spinach Artichoke Chicken Dip

YOUR SOLIN GENERATED RECIPE

High-Protein Baked Spinach Artichoke Chicken Dip

Baked with creamy Greek yogurt and melted mozzarella, this dip features tender chicken and zesty artichokes for a bubbly and satisfyingly savory bite.

NUTRITION

410kcal
Protein
57.3g
Fat
13.5g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked chicken breast

0.25 cup non-fat Greek yogurt

0.5 oz Parmesan cheese

1 oz part-skim mozzarella cheese

1 cup canned artichoke hearts

2 cup fresh baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    Steam the fresh baby spinach until wilted, then squeeze out all excess moisture and chop finely.

  • 3

    In a medium mixing bowl, combine the shredded chicken, Greek yogurt, chopped artichoke hearts, and minced garlic.

  • 4

    Stir in the chopped spinach, half of the mozzarella, and the Parmesan cheese.

  • 5

    Season the mixture with sea salt, black pepper, and red pepper flakes.

  • 6

    Transfer the mixture to a small oven-safe baking dish and top with the remaining mozzarella cheese.

  • 7

    Bake for 20 minutes until the cheese is melted and the edges are bubbly and golden brown.