Ingredients:

  • 2 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 cup plain Greek yogurt (2% fat)
  • 0.5 cup low-fat cottage cheese, blended smooth
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • 0.5 tsp red pepper flakes
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz canned artichoke hearts, drained and quartered
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 cup shredded low-moisture mozzarella cheese
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup panko breadcrumbs

Instructions:

  1. Prep the Oven: Preheat your oven to 375°F (190°C). Note: This temperature is high enough to brown the cheese but low enough to cook the chicken through without drying the edges.
  2. Dry the Chicken: Pat the 2 lbs of cubed chicken breast completely dry with paper towels. Wait until there is no visible moisture on the surface so the yogurt sauce can actually cling to the meat.
  3. Blend the Base: Whisk together the 1 cup Greek yogurt, 0.5 cup blended cottage cheese, 2 minced garlic cloves, 1 tsp onion powder, 0.5 tsp red pepper flakes, 1 tsp salt, and 0.5 tsp black pepper. Mix until the sauce is a smooth, ivory color.
  4. Coat the Meat: Toss the chicken cubes into the bowl with the yogurt mixture. Ensure every single piece is fully submerged and coated in that tangy base.
  5. Prep the Veggies: Squeeze the 10 oz of thawed spinach until no more green liquid comes out. Fold the spinach and the 14 oz of quartered artichoke hearts into the chicken mixture.
  6. Distribute Evenly: Transfer everything into your 9x13 inch baking dish. Spread it out with a spatula so the layer is even, which prevents some spots from overcooking while others stay raw.
  7. Add the Topping: Sprinkle the 1 cup mozzarella, 0.25 cup Parmesan, and 0.25 cup panko breadcrumbs over the top. Cover the entire surface to create a protective crust for the chicken underneath.
  8. Bake to Perfection: Place in the center rack for 30 minutes. Watch for the cheese to become golden brown and bubbling around the edges.
  9. Check for Doneness: Insert a meat thermometer into a central piece of chicken. Stop cooking when it reaches 165°F (74°C).
  10. Rest and Serve: Let the dish sit for 5 minutes before scooping. Note: This allows the sauce to thicken slightly so it doesn't run all over the plate. Keto Chicken Spinach Casserole Recipe: Creamy in 30 Minutes — Master this creamy keto chicken spinach casserole recipe in 30 minutes. Inclu...Mediterranean Chicken Veggies Sheet Pan Dinner for 4 Servings — Enjoy this healthy Mediterranean chicken recipe with crispy potatoes. Our gui...Greek Chickpea Chicken Bowl Recipe: Pan-Seared in 30 Minutes — Discover the ultimate greek chickpea chicken bowl recipe! This high protein g... $img_2$