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Spinach and Artichoke Chicken Bake (FP)

Angela Parker
A variation of a classic loved dip. For Trim Healthy Mama's, this is a Fuel Pull meal!
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Calories 2015 kcal

Ingredients
  

  • 6 skinless chicken breast
  • 1 teaspoon of coconut oil
  • 1/2 an onion
  • 2 cloves of garlic pressed or minced
  • 2 - 10 oz bags of frozen spinach defrosted
  • 1 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1/2 teaspoon of crushed red pepper
  • 1 teaspoon of Italian seasoning
  • 1 block - 1/3 less fat of cream cheese or fat free cream cheese I used 1/3 less fat
  • 1/2 cup of Greek yogurt
  • 1 - 14 oz can of artichoke hearts cut into small pieces
  • 3/4 cup of fresh Parmesan cheese shredded

Instructions
 

  • Preheat oven to 350 degrees.
  • Place chicken in lightly oiled 9x13 inch baking pan. Season with salt and pepper to taste.
  • Place in preheated oven and bake 20 minutes.
  • While chicken is baking, in large skillet, melt oil on medium high heat.
  • Saute onion and garlic until onion is transparent.
  • Add both bags of defrosted spinach. Cook until heated through.
  • Add seasonings: salt, pepper, red pepper flakes, and Italian seasoning.
  • Turn heat to low and stir in cream cheese and yogurt.
  • Once cream cheese is melted, add artichoke hearts and Parmesan cheese.
  • Spread spinach mixture over chicken and bake 25 more minutes.