Name: High-Protein Spinach Artichoke Chicken Dip with Pita
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup non-fat Greek yogurt; 1 cup frozen spinach; 0.5 cup canned artichoke hearts; 1 tbsp grated parmesan cheese; 1 medium whole wheat pita; 1 clove garlic; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

High-Protein Spinach Artichoke Chicken Dip with Pita

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

YOUR SOLIN GENERATED RECIPE

High-Protein Spinach Artichoke Chicken Dip with Pita

Baked shredded chicken folded into a creamy spinach and artichoke base, served alongside toasted whole wheat pita for a satisfying crunch.

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NUTRITION

Protein

53.3g

Fat

5.9g

Carbs

58.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup non-fat Greek yogurt

1 cup frozen spinach

0.5 cup canned artichoke hearts

1 tbsp grated parmesan cheese

1 medium whole wheat pita

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

1
Ensure the frozen spinach is completely thawed and squeezed dry to remove all excess moisture.
2
In a medium mixing bowl, combine the non-fat Greek yogurt, minced garlic, lemon juice, sea salt, and black pepper.
3
Fold in the chopped artichoke hearts, dried spinach, and shredded chicken until the mixture is well incorporated.
4
Transfer the mixture to a small oven-safe baking dish and sprinkle the grated parmesan cheese evenly over the top.
5
Bake at 375°F for 12 to 15 minutes until the dip is heated through and the cheese begins to turn golden.
6
While the dip is in the oven, slice the whole wheat pita into triangles and toast them on a baking sheet until crisp.
7
Remove the dip from the oven and serve immediately with the warm, toasted pita chips.