You know that party dip with the spinach and the artichokes?  Imagine it on top of chicken. Yes, it’s that good.  And make with half Greek yogurt and not too much cheese, and it’s not that unhealthy.


Spinach Artichoke Chicken
1 teaspoon olive oil
4 chicken breasts
14 oz can artichoke hearts packed in water, drained and rinsed
10 oz package frozen spinach, thawed and squeezed of excess water
1/2 small onion, finely chopped
1 clove garlic, minced
½ cup Greek yogurt
½ cup mayonnaise
½ cup Parmesan cheese
½ cup shredded mozzarella cheese


Preheat oven to 375.  Drizzle chicken with olive oil, and sprinkle with salt and pepper.  Bake for 15 minutes in baking dish.  Meanwhile, in a medium bowl, combine artichokes, spinach, onion, garlic, Greek yogurt, mayo, Parmesan cheese, and mozzarella.  Pour over chicken after 15 minutes of baking and bake for an additional 30 minutes.  Let rest for 10 minutes before serving.