Servings: 2 large portions
Protein: ~56g per serving
Prep & Cook Time: 35–40 minutes
Ingredients
Protein Base
1½ lb boneless, skinless chicken breasts (about 3–4 breasts)
1 tsp garlic powder
1 tsp paprika
½ tsp salt
½ tsp black pepper
Vegetables & Extras
2 cups fresh spinach (or frozen, thawed & drained)
1 cup chopped artichoke hearts (canned or jarred, drained)
½ cup diced onion (optional)
2 cloves garlic, minced
High-Protein Creamy Sauce
1 cup plain nonfat Greek yogurt
½ cup low-fat cream cheese, softened
½ cup shredded part-skim mozzarella cheese
¼ cup grated Parmesan cheese
1 scoop unflavored or mild protein powder (optional, for extra protein)
1 tsp lemon juice
½ tsp paprika
Salt & black pepper to taste
Optional Toppings
Extra mozzarella or Parmesan for broiling
Fresh parsley for garnish
Instructions
Preheat Oven
375°F (190°C). Grease a 9×13-inch baking dish.
Prepare Chicken
Season chicken breasts with garlic powder, paprika, salt, and pepper.
Sear in a skillet for 2–3 minutes per side (optional for extra flavor) or bake directly.
Make Creamy Sauce
In a bowl, mix Greek yogurt, cream cheese, mozzarella, Parmesan, protein powder, lemon juice, paprika, salt, and pepper until smooth.
Combine Veggies
Stir spinach, artichoke, onion, and garlic into the sauce.
Assemble Bake
Place chicken in the baking dish.
Pour the spinach-artichoke cream mixture over chicken, spreading evenly.
Top with extra mozzarella or Parmesan if desired.
Bake
25–30 minutes, until chicken reaches 165°F (74°C) and sauce is bubbly.
Optional: Broil 2–3 minutes for a golden top.
Serve
Garnish with fresh parsley.
Pair with cauliflower rice or roasted veggies for a complete meal.
Nutrition (Approx. per serving)
- Calories: 500–550
- Protein: 56g
- Carbs: 12–15g
- Fat: 18–22g
