Spinach Chicken Artichoke Dish (Print Version)
# Ingredients:
→ Protein & Main Components
01 -
1.5 pounds chicken breasts without bones or skin (roughly 3 big pieces)
02 -
1 tablespoon oil from olives
→ Dairy & Cheese
03 -
8 ounces soft Neufchâtel cheese at room temperature
04 -
2/3 cup Greek yogurt, plain (works with any fat level)
05 -
1/2 cup cottage cheese with small curds (2%)
06 -
1/2 cup and 1/3 cup grated mozzarella, kept separate
07 -
1/4 cup and 2 tablespoons grated parmesan, kept separate
→ Vegetables & Produce
08 -
14 ounce can hearts of artichoke in water, well-drained (about 1½ cups when chopped)
09 -
2 cups spinach leaves, loosely packed (or 8 ounces thawed frozen spinach, squeezed dry)
→ Seasonings
10 -
1 teaspoon powder made from garlic
11 -
1 teaspoon basil that's been dried
12 -
1/2 teaspoon powder made from onion
13 -
1/4 teaspoon salt from the sea
14 -
1/2 teaspoon pepper that's black
# Instructions:
01 -
First, warm up your oven to 400°F and give an 8x8 baking dish a light spray of cooking oil.
02 -
Cut your chicken breasts down the middle lengthwise, then slice them into thin pieces about ¼-inch thick. Warm the olive oil in a pan over medium heat, toss in the chicken pieces, and cook them for 6-8 minutes until they're no longer pink, flipping occasionally. Pour off any extra liquid, add a pinch of salt and pepper, then put aside.
03 -
Grab a big bowl and throw in your room-temp Neufchâtel cheese, Greek yogurt, cottage cheese, ½ cup of the mozzarella, ¼ cup of the parmesan, garlic powder, dried basil, and onion powder. Stir it all up until it's nice and smooth.
04 -
Cut up your drained artichoke hearts and spinach into tiny bits, then mix them into your cheese blend.
05 -
Now add your cooked chicken pieces to the cheese and veggie mix, stirring until everything's nicely covered. Dump it all into your greased baking dish and spread it out evenly. Sprinkle the leftover 1/3 cup mozzarella and 2 tablespoons parmesan on top.
06 -
Stick it in the oven for 20-25 minutes until all the cheese melts. Want it extra golden on top? Switch to broil for 4-5 minutes at the end. Grab it while it's hot!
# Notes:
01 -
Always make sure chicken gets to 165°F inside for safety reasons
02 -
Don't skip draining those artichoke hearts or you'll end up with soggy dinner
03 -
You can keep leftovers in your fridge up to 4 days
04 -
Want less salt? Try cheeses labeled low-sodium