YOUR SOLIN GENERATED RECIPE
High-Protein Baked Spinach Artichoke Chicken Dip
Tender shredded chicken and artichokes baked in a creamy, garlic-infused Greek yogurt base until bubbly and golden brown.
INGREDIENTS
4 oz cooked shredded chicken breast
0.25 cup non-fat Greek yogurt
0.5 cup canned artichoke hearts
1 cup fresh spinach
1 oz part-skim mozzarella cheese
1 tbsp parmesan cheese
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp onion powder
1 tsp lemon juice
PREPARATION
Preheat your oven to 375 degrees Fahrenheit.
In a large mixing bowl, combine the shredded chicken, Greek yogurt, chopped artichoke hearts, chopped spinach, minced garlic, lemon juice, sea salt, black pepper, and onion powder.
Stir in half of the shredded mozzarella cheese until the mixture is well incorporated.
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.
Top the mixture with the remaining mozzarella cheese and the grated parmesan cheese.
Place the dish in the oven and bake for 20 minutes until the top is bubbling and slightly browned.
Remove from the oven and let it sit for two minutes before serving with fresh vegetable sticks.