Incorporating more vegetables into our diet is a crucial element to staying healthy and fit. Because of this, I’m always looking for delicious and creative ways to include more greens in all my recipes. After all, besides making Mike and TJ leave the table with a smile and a full belly, my other priority is to serve them something that is nutritious and good for them. One of my favorite greens to use as a reoccurring ingredient in my dishes is none other than the Super Food – Spinach. With its countless health benefits, this is a tasty vegetable that adds a great flavor to an assortment of meals.
When I was in college, one of my favorite appetizers or snacks was Spinach & Artichoke Dip. Of course, being uneducated about health at that time, I thought I was being healthy. There are many others who have this misconception. This dip actually includes many high calorie and unhealthy ingredients. However, with a few simple substitutions this dip can be turned into a healthy and nutritious recipe without losing its great flavor. So, why not take this appetizing dip and incorporate it into a meal for the family? That’s what led me to this recipe – Spinach & Artichoke Chicken. Hope you enjoy it and best of all, you can feel good about serving it to the ones you love!
Spinach & Artichoke Chicken
4 – 6 oz Boneless, Skinless Chicken Breasts
4 oz of Fat Free Cream Cheese, softened
½ cup Plain Greek Yogurt
2 Cloves Garlic, minced
¼ cup Onion, chopped
Can of Artichokes (14 oz) packed in water, chopped
Frozen Spinach (10 oz package), thawed
½ cup Grated Parmesan Cheese
½ cup Fat Free Shredded Mozzarella Cheese
No Calorie Cooking Spray
Preheat oven to 425 degrees. Line a baking dish with aluminum foil and spray with cooking spray.
Lay chicken breasts flat across the bottom of the dish. Season them with salt and pepper to taste. Place them in the oven and bake for 15 minutes.
Meanwhile, in a large bowl, combine yogurt and cream cheese until smooth. Add the remaining ingredients and stir together until combined well.
After 15 minutes, remove chicken from oven (it will not be done at this point and may still appear a little pink). Using a spatula, spread the spinach and artichoke mixture evenly over the chicken breasts. Place the dish back in the oven and bake for another 15-20 minutes or until chicken is done. Chicken is done when cooked to a temperature of 165 degrees.
Pingback: Cauliflower Tater Tots | Debbie's Midwestern Kitchen·
Pingback: Spinach & Artichoke Pizza | Debbie's Midwestern Kitchen·