Spinach Artichoke Chicken
1 spray - I Can't Believe It's Not Butter
20 oz raw chicken breasts
13.75 oz artichoke hearts packed in water, drained
10 oz frozen spinach, thawed and squeezed
2 shallots, chopped
1 clove garlic, minced
½ cup 0% Faye Greek yogurt
½ cup low-fat mayonnaise
½ cup Parmesan cheese
½ cup shredded mozzarella cheese
20 oz raw chicken breasts
13.75 oz artichoke hearts packed in water, drained
10 oz frozen spinach, thawed and squeezed
2 shallots, chopped
1 clove garlic, minced
½ cup 0% Faye Greek yogurt
½ cup low-fat mayonnaise
½ cup Parmesan cheese
½ cup shredded mozzarella cheese
Preheat oven to 375º F. Spray baking dish with olive oil nonstick baking spray.
Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.
Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.
Let stand about 5 minutes before serving.
Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.
Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.
Let stand about 5 minutes before serving.
This recipe comes from the Add a Pinch blog.
4 Servings
357 Calories
11.6 g Fat
12.6 g Carbohydrates
48.8 g Protein
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