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!
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
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
- 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.