Spinach & Artichoke Stuffed Chicken Breast with Greek Yogurt Sauce

Spinach & Artichoke Stuffed Chicken Breast with Greek Yogurt Sauce

Spinach and Artichoke stuffed chicken breast is grilled and topped with a creamy, Parmesan Greek yogurt sauce! It’s a healthy, low carb dinner that’s perfect for a weeknight!

 

Spinach & Artichoke Stuffed Chicken Breast with Greek Yogurt Sauce - All the taste of your favorite dip in a low carb, gluten free, easy, and healthy weeknight meal that the whole family will love! | Foodfaithfitness.com | @FoodFaithFit

 

 

INGREDIENTS:

 

Spinach & Artichoke Stuffed Chicken Breast with Greek Yogurt Sauce - All the taste of your favorite dip in a low carb, gluten free, easy, and healthy weeknight meal that the whole family will love! | Foodfaithfitness.com | @FoodFaithFit

 

For the chicken:

 

3 Tbsp Plain, Non-fat Greek yogurt
1/4 tsp Garlic, minced
2 Tbsp liquid from a jar of artichokes packed in water.
Pinch of salt/pepper
1 lb Chicken breasts
8 Artichoke hearts
Spinach
Italian seasoning

 

Spinach & Artichoke Stuffed Chicken Breast with Greek Yogurt Sauce - All the taste of your favorite dip in a low carb, gluten free, easy, and healthy weeknight meal that the whole family will love! | Foodfaithfitness.com | @FoodFaithFit
For the Greek yogurt sauce:
1/2 Cup Plain, Non-fat Greek yogurt
4 Artichoke hearts
1 tsp Garlic, minced
1/3 Cup (30g) Shredded Parmesan + Romano Cheese blend *
Salt/pepper to taste

 

Spinach & Artichoke Stuffed Chicken Breast with Greek Yogurt Sauce - All the taste of your favorite dip in a low carb, gluten free, easy, and healthy weeknight meal that the whole family will love! | Foodfaithfitness.com | @FoodFaithFit

 

 

INSTRUCTIONS:

 

  • Step 1

In a large container, whisk together the 3 Tbsp Greek yogurt with the garlic, artichoke liquid and a pinch of salt and pepper. Place the chicken into the container and spoon the mixture over top until it’s covered. Cover and refrigerate for at least 2 hours.

  • Step 2

Once marinated, preheat your grill to medium-high heat.

  • Step 3

Wipe of any thick areas of yogurt from the chicken and slice a large pocket into the side of each breast using a sharp knife, making sure not to cut all the way through. Place as many spinach leaves as you can inside (I did 4 per breast) and then add 2 artichoke hearts. Seal with toothpicks to keep the filling inside. Sprinkle with a pinch of Italian Seasoning.

  • Step 4

Grill until no longer pink inside, about 6-7 minutes per side. Flipping once. One cooked, place onto a plate and cover to let rest for 10 minutes.

  • Step 5

While the chicken rests, combine all of the sauce ingredients in a small food processor (mine is 3 cups) and blend until smooth and creamy, scraping the sides down as necessary.

  • Step 6

Serve the sauce over the chicken and DEVOUR.

 

 

Spinach & Artichoke Stuffed Chicken Breast with Greek Yogurt Sauce - All the taste of your favorite dip in a low carb, gluten free, easy, and healthy weeknight meal that the whole family will love! | Foodfaithfitness.com | @FoodFaithFit

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