Description
A creamy and tangy baked chicken dish topped with Greek yogurt and fresh spinach, packed with protein and flavor.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1/2 cup Greek yogurt (plain, non-fat or low-fat)
- 1/4 cup low-fat mozzarella cheese, shredded
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 1/2 cup cherry tomatoes, halved
Instructions
- Preheat your oven to 400°F and lightly grease a baking dish with olive oil.
- Combine Greek yogurt, minced garlic, chopped spinach, shredded mozzarella, Italian seasoning, olive oil, and salt and pepper in a bowl; stir until evenly mixed.
- Place the chicken breasts in a single layer in the greased baking dish and pat them dry. Season lightly with salt and pepper.
- Spread the yogurt-spinach mixture evenly over each chicken breast. Scatter the halved cherry tomatoes over the top, pressing them slightly into the mixture.
- Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F and the top is lightly golden.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
For a dairy-free option, substitute Greek yogurt with a thick unsweetened dairy-free yogurt. Make-ahead by assembling and refrigerating the dish before baking for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean