Description
A comforting baked chicken dish infused with rich flavors of spinach and artichoke, topped with a creamy Greek yogurt sauce and melty cheese.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup spinach, chopped
- 1 cup artichoke hearts, chopped
- 1 cup Greek yogurt
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together the Greek yogurt, minced garlic, onion powder, salt, and black pepper.
- Heat the olive oil in a skillet over medium heat. Add the chopped spinach and artichoke hearts, cooking until the spinach wilts down.
- In the yogurt mixture, gently fold in the sautéed spinach and artichokes.
- Place the chicken breasts in a baking dish and spread the yogurt mixture over the top of each piece.
- Sprinkle the shredded mozzarella and grated Parmesan cheese on top.
- Bake for 25-30 minutes or until the chicken is thoroughly cooked and the cheese is bubbly and golden.
Notes
Serve with a light salad or over quinoa. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 75mg