Tuesday, August 20, 2013

Spinach and Artichoke Chicken

I got the chance to cook last week and tried another new recipe from my Pinterest boards. Sakief keeps griping that I don't ever document his successes, so I'm going to try to do a better job of that, but for now, I'll stick with mine!

This was a very yummy win. It's basically just chicken topped with spinach and artichoke dip. Yum! It's also really simple!

4 chicken breasts
1 block frozen spinach (thawed and drained)
1 13-14oz can artichoke heart quarters (drained)
2 shallots, chopped
1 clove garlic, minced
1/2 cup Greek yogurt
1/2 cup mayonaise
1/2 cup Parmesan cheese
1/2 cup shredded mozzarella
Salt/pepper to taste

Preheat oven to 375. Spray or grease baking dish. Place chicken breasts in baking dishand salt and pepper each side. Bake 15 mins. While chicken is baking mix together the other ingredients. Spread over chicken and bake an additional 20-25 mins. 

Sakief and I both agreed that the dip on its own was awesome, and I'm planning to try it during football season. I kept it healthy with low fat mayo and cheese. Each serving was about 350 calories, with the chicken. I honestly can't wait to try it again!


  1. I'm excited to try this!! Were the chicken breasts fully cooked before you topped them or did you allow for them to finish cooking with the 'dip' on top? (Any suggestions for a low carb side to pair with?)


  2. Loved this recipe!! I have gestational diabetes, and this recipe was right up my alley of satisfying something I actually enjoy eating while being low-carb and sugar-safe for me and baby. Thank you for sharing! I am featuring this post and your site on my blog: http://missnola-ssippi.blogspot.com/ Stop by and feel free to share a featured post! Thank you, again, for the delicious recipe!