Name: Baked Spinach Artichoke Chicken Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz cooked chicken breast; 0.5 cup non-fat Greek yogurt; 1 cup fresh spinach; 0.5 cup canned artichoke hearts; 1 oz part-skim mozzarella cheese; 1 tbsp parmesan cheese; 1 tsp olive oil; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup cucumber

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

YOUR SOLIN GENERATED RECIPE

Baked Spinach Artichoke Chicken Dip

Tender shredded chicken folded into a creamy, bubbling spinach and artichoke base made with Greek yogurt and melted mozzarella.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

55.7g

Fat

23.8g

Carbs

17.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz cooked chicken breast

0.5 cup non-fat Greek yogurt

1 cup fresh spinach

0.5 cup canned artichoke hearts

1 oz part-skim mozzarella cheese

1 tbsp parmesan cheese

1 tsp olive oil

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cucumber

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Heat the olive oil in a small skillet over medium heat and sauté the fresh spinach until completely wilted, then press out any excess water with a paper towel.
3
In a medium mixing bowl, combine the shredded cooked chicken breast, non-fat Greek yogurt, chopped artichoke hearts, garlic powder, sea salt, and black pepper.
4
Fold the sautéed spinach and half of the shredded mozzarella cheese into the chicken mixture until well combined.
5
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.
6
Sprinkle the remaining mozzarella cheese and the grated parmesan cheese over the top of the dip.
7
Bake for 15-20 minutes until the cheese is melted and the edges are bubbling and golden brown.
8
Slice the cucumber into thick rounds and serve immediately alongside the warm dip.