Spinach & Artichoke Stuffed Chicken Breast with Greek Yogurt Sauce {GF, High Protein + Super Simple}
If you want to add more gluten free and primal recipes to your collection, Spinach & Artichoke Stuffed Chicken Breast with Greek Yogurt Sauce {GF, High Protein + Super Simple} might be a recipe you should try. For $2.78 per serving, you get a side dish that serves 4. One portion of this dish contains roughly 33g of protein, 17g of fat, and a total of 336 calories. It is a rather inexpensive recipe for fans of Mediterranean food. A mixture of non-fat greek yogurt, artichoke hearts, artichokes, and a handful of other ingredients are all it takes to make this recipe so tasty. 823 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Food Faith Fitness. Overall, this recipe earns an outstanding spoonacular score of 95%. Similar recipes are Taco Salad with Chicken and Ranch Dressing {GF, Super Simple, High protein), Protein Puppy Chow {High Protein, GF, Naturally Sweetened + Super Simple}, and Mini Protein Cupcakes with Funfetti Icing {GF, High Protein, 70 Calories, Low Fat, Super Simple}.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
4 Artichoke hearts
8 Artichoke hearts
2 Tbsp liquid from a jar of artichokes packed in water.
1 lb Chicken breasts
1/4 tsp Garlic, minced
1 tsp Garlic, minced
Italian seasoning
1/2 cup Plain, Non-fat Greek yogurt
3 Tbsp Plain, Non-fat Greek yogurt
1/3 cup (30g) Shredded Parmesan + Romano Cheese blend *
Pinch of salt/pepper
Salt/pepper to taste
Spinach
Equipment:
whisk
grill
food processor
toothpicks
Cooking instruction summary:
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.Once marinated, preheat your grill to medium-high heat.Wipe of any thick areas of yogurt from the chicken and slice a large pocket into the side of each breast, 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.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.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.Serve the sauce over the chicken and DEVOUR.
Step by 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.
2. Place the chicken into the container and spoon the mixture over top until it's covered. Cover and refrigerate for at least 2 hours.Once marinated, preheat your grill to medium-high heat.Wipe of any thick areas of yogurt from the chicken and slice a large pocket into the side of each breast, making sure not to cut all the way through.
3. 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.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.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.
4. Serve the sauce over the chicken and DEVOUR.
Nutrition Information:
covered percent of daily need
