NUTRITION

SERVINGS

INGREDIENTS

2 oz chicken breast

0.5 cup nonfat Greek yogurt

1 cup fresh spinach

0.5 cup canned artichoke hearts

1 tbsp grated parmesan cheese

1 oz shredded mozzarella cheese

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Preheat the oven to 375°F and lightly coat a small oven-safe baking dish with the extra virgin olive oil.

• 2

  Pat the chicken breast dry with paper towels and season both sides with half of the sea salt and black pepper.

• 3

  Finely chop the fresh spinach and the canned artichoke hearts, then mince the garlic clove.

• 4

  In a small mixing bowl, combine the nonfat Greek yogurt, minced garlic, chopped spinach, chopped artichokes, and grated parmesan cheese until well incorporated.

• 5

  Place the seasoned chicken breast into the prepared baking dish and spread the spinach and artichoke mixture in an even, thick layer over the top.

• 6

  Sprinkle the shredded mozzarella cheese and red pepper flakes over the creamy layer.

• 7

  Bake for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165°F and the cheese topping is golden.

• 8

  Let the chicken rest for 5 minutes before serving to allow the juices to redistribute for a moist finish.