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 oz Neufchatel cheese; 2 tbsp Grated Parmesan cheese; 1 cup Fresh spinach; 0.5 cup Canned artichoke hearts; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Onion powder; 1 tsp Lemon juice

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 breast baked in a creamy, garlic-infused spinach and artichoke sauce for a bubbly and satisfying high-protein meal.

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NUTRITION

Protein

54.3g

Fat

13.3g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Cooked chicken breast

0.5 cup Non-fat Greek yogurt

1 oz Neufchatel cheese

2 tbsp Grated Parmesan cheese

1 cup Fresh spinach

0.5 cup Canned artichoke hearts

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 375°F.
2
In a medium mixing bowl, stir together the Greek yogurt, Neufchatel cheese, Parmesan cheese, minced garlic, lemon juice, sea salt, black pepper, and onion powder until the base is smooth.
3
Roughly chop the fresh spinach and the artichoke hearts, then fold them into the yogurt mixture along with the shredded cooked chicken breast.
4
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.
5
Bake for 20 minutes until the top is lightly golden and the edges are bubbling.
6
Remove from the oven and let the dish rest for 5 minutes to set before serving as a hearty main or with vegetable crudités.