Spinach and Artichoke Baked Chicken
Servings: 6
Calories: 222kcal
Ingredients
- 3 chicken breasts halved
- ½ teaspoon coarse kosher salt
- ½ teaspoon freshly ground pepper
- 1 onion chopped
- 1 10-ounce package chopped frozen spinach, thawed, and well drained
- 1 14 ounce can artichoke hearts, drained and chopped
- 2 garlic cloves very finely chopped
- ½ cup 0% skyr
- ½ cup light mayonnaise
- 2 teaspoons Dijon mustard
- ½ cups (4 ounces) grated part-skim low moisture mozzarella
Instructions
- Place an oven rack in the center position. Preheat the oven to 375°F. Spray a medium ovenproof baking dish with nonstick cooking spray. Place the breasts in the prepared pan. Season with salt and pepper. Set aside.
- Place the onion in a microwave safe bowl. Add a splash of water and microwave until clear and translucent, about 30 seconds. Set aside to cool.
- In a mixing bowl, combine the spinach, artichokes, garlic, skyr, mayonnaise, mustard, and reserved onion. Spoon the mixture on top of the chicken and spread to an even thickness. Sprinkle over the cheese.
- Transfer to the oven and bake until the chicken reaches 165°F when tested with an instant read thermometer, 30 to 35 minutes. Serve immediately.
Nutrition
Calories: 222kcal | Carbohydrates: 5g | Protein: 28g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 571mg | Potassium: 494mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 127IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 1mg