Spinach and Artichoke Chicken Bake (FP)
A variation of a classic loved dip. For Trim Healthy Mama's, this is a Fuel Pull meal!
Angela Parker:
  • 6 skinless chicken breast
  • 1 teaspoon of coconut oil
  • ½ an onion
  • 2 cloves of garlic, pressed or minced
  • 2 - 10 oz bags of frozen spinach, defrosted
  • 1 teaspoon of salt
  • ¼ teaspoon of pepper
  • ½ teaspoon of crushed red pepper
  • 1 teaspoon of Italian seasoning
  • 1 block - ⅓ less fat of cream cheese or fat free cream cheese (I used ⅓ less fat)
  • ½ cup of Greek yogurt
  • 1 - 14 oz can of artichoke hearts, cut into small pieces
  • ¾ cup of fresh Parmesan cheese, shredded
  1. Preheat oven to 350 degrees.
  2. Place chicken in lightly oiled 9x13 inch baking pan. Season with salt and pepper to taste.
  3. Place in preheated oven and bake 20 minutes.
  4. While chicken is baking, in large skillet, melt oil on medium high heat.
  5. Saute onion and garlic until onion is transparent.
  6. Add both bags of defrosted spinach. Cook until heated through.
  7. Add seasonings: salt, pepper, red pepper flakes, and Italian seasoning.
  8. Turn heat to low and stir in cream cheese and yogurt.
  9. Once cream cheese is melted, add artichoke hearts and Parmesan cheese.
  10. Spread spinach mixture over chicken and bake 25 more minutes.
Nutrition Information
Calories: 2015 Fat: 82g Saturated fat: 43g Unsaturated fat: 29g Trans fat: 0g Carbohydrates: 91g Sugar: 28g Sodium: 5467mg Fiber: 41g Protein: 234g Cholesterol: 620mg
Recipe by Grassfed Mama at https://www.grassfedmama.com/2013/12/10/spinach-artichoke-chicken-bake/