Name: Protein-Packed Baked Spinach Artichoke Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.25 oz Chicken breast; 0.5 cup Non-fat Greek yogurt; 0.5 cup Artichoke hearts; 1 cup Fresh spinach; 1 tbsp Parmesan cheese; 1 tsp Olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Red bell pepper; 0.5 cup Cucumber

Protein-Packed Baked Spinach Artichoke Dip

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

YOUR SOLIN GENERATED RECIPE

Protein-Packed Baked Spinach Artichoke Dip

Shredded chicken and artichokes baked in a creamy, garlic-infused Greek yogurt sauce until bubbling and golden, served with crisp vegetable dippers.

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NUTRITION

Protein

49.5g

Fat

9.4g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

2.25 oz Chicken breast

0.5 cup Non-fat Greek yogurt

0.5 cup Artichoke hearts

1 cup Fresh spinach

1 tbsp Parmesan cheese

1 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Red bell pepper

0.5 cup Cucumber

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Finely chop the fresh spinach and the canned artichoke hearts.
3
In a small skillet, heat the olive oil over medium heat and sauté the minced garlic and chopped spinach until the spinach is fully wilted.
4
In a medium mixing bowl, combine the cooked shredded chicken, Greek yogurt, sautéed spinach and garlic, chopped artichokes, sea salt, and black pepper.
5
Stir the mixture until well combined and transfer it into a small oven-safe baking dish.
6
Sprinkle the grated parmesan cheese evenly over the top.
7
Bake for 15 to 20 minutes, or until the dip is heated through and the cheese is golden and bubbling.
8
While the dip bakes, slice the red bell pepper into strips and the cucumber into thick rounds.
9
Remove the dish from the oven and serve immediately with the fresh vegetable dippers.