YOUR SOLIN GENERATED RECIPE
High-Protein Baked Spinach Artichoke Chicken
Shredded chicken baked in a creamy, bubbling blend of Greek yogurt, spinach, and artichokes for a satisfying and savory protein-packed meal.
INGREDIENTS
3 oz Shredded chicken breast
0.25 cup Greek yogurt
0.25 cup Cottage cheese
0.5 cup Artichoke hearts
1 cup Frozen spinach
0.5 oz Mozzarella cheese
1 tbsp Parmesan cheese
0.5 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 medium Cucumber
PREPARATION
Preheat your oven to 375°F.
Thaw the frozen spinach and squeeze it firmly with a kitchen towel to remove all excess moisture.
Place the cottage cheese in a blender and pulse until completely smooth and creamy.
In a mixing bowl, combine the shredded chicken, Greek yogurt, blended cottage cheese, squeezed spinach, chopped artichoke hearts, garlic powder, onion powder, salt, and pepper.
Transfer the mixture to an oven-safe baking dish and spread it into an even layer.
Top the mixture with the mozzarella and parmesan cheese.
Bake for 20 minutes until the cheese is bubbling and the edges are golden brown.
Slice the cucumber into thick rounds and serve immediately with the warm dip.