Name: High-Protein Baked Spinach Artichoke Chicken Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Artichoke hearts; 2 cup Fresh spinach; 0.25 cup Non-fat Greek yogurt; 2 tbsp Parmesan cheese; 2 tsp Olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Onion powder; 1 tsp Lemon juice

High-Protein Baked Spinach Artichoke Chicken Dip

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

YOUR SOLIN GENERATED RECIPE

High-Protein Baked Spinach Artichoke Chicken Dip

Tender chicken breast baked in a velvety spinach and artichoke sauce made with Greek yogurt and topped with a sprinkle of salty Parmesan.

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NUTRITION

Protein

58.2g

Fat

16.5g

Carbs

14.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Artichoke hearts

2 cup Fresh spinach

0.25 cup Non-fat Greek yogurt

2 tbsp Parmesan cheese

2 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

1 tsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F and lightly grease a small oven-safe baking dish with one teaspoon of olive oil.
2
Dice the chicken breast into small, even cubes and season them with sea salt, black pepper, and onion powder.
3
Place a skillet over medium heat with the remaining teaspoon of olive oil and sauté the fresh spinach until it is completely wilted.
4
In a medium mixing bowl, combine the non-fat Greek yogurt, chopped artichoke hearts, minced garlic, lemon juice, and one tablespoon of the parmesan cheese.
5
Stir the seasoned chicken cubes and the wilted spinach into the yogurt mixture until everything is well coated.
6
Spread the mixture evenly into the prepared baking dish and sprinkle the remaining tablespoon of parmesan cheese over the top.
7
Bake for 20 to 25 minutes until the chicken is cooked through and the top is golden and bubbling.