YOUR SOLIN GENERATED RECIPE
High-Protein Baked Spinach Artichoke Chicken
Tender shredded chicken and artichokes baked in a creamy, garlic-infused yogurt sauce with vibrant spinach and a bubbly, golden parmesan crust.
INGREDIENTS
4 oz chicken breast
0.25 cup Greek yogurt
1 cup spinach
0.5 cup artichoke hearts
1 tbsp parmesan cheese
0.5 oz mozzarella cheese
0.5 tbsp olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp red pepper flakes
1 medium whole grain pita
PREPARATION
Preheat your oven to 375°F (190°C).
Steam or sauté the spinach until wilted, then squeeze out all excess moisture and roughly chop.
In a small skillet over medium heat, add the olive oil and minced garlic, sautéing for 1 minute until fragrant.
In a mixing bowl, combine the cooked shredded chicken breast, Greek yogurt, chopped spinach, chopped artichoke hearts, sea salt, black pepper, and red pepper flakes.
Stir in the sautéed garlic and half of the parmesan and mozzarella cheeses.
Transfer the mixture to a small oven-safe ramekin or baking dish and top with the remaining cheese.
Bake for 15-20 minutes until the cheese is melted and the edges are bubbling.
Serve immediately with a toasted whole grain pita for dipping.