Description
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!
Ingredients
- FOR THE CHICKEN:
- 3 Tablespoons Plain, Non-fat Greek Yogurt
- ¼ teaspoons Garlic, Minced
- 2 Tablespoons Liquid From Jarred Artichokes Packed In Water
- Salt And Pepper
- 1 pound Chicken Breast
- 2 cups Spinach, Or As Needed
- 8 Artichoke Hearts, Packed In Water
- Italian Seasoning
- FOR THE SAUCE:
- ½ cups Plain, Non-fat Greek Yogurt
- 4 Artichoke Hearts
- 1 teaspoon Garlic, Minced
- ⅓ cups Shredded Parmesan And Romano Cheese Blend (See Note)
- Salt And Pepper, to taste
Preparation
In a large container, whisk together Greek yogurt, garlic, artichoke liquid, and a pinch of salt and pepper. Place the chicken into the container and spoon the mixture over top until chicken is covered. Cover and refrigerate for at least 2 hours.
Once marinated, preheat grill to medium-high heat.
Wipe off any thick layers 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.
Note: I’ve also tried this with just plain Parmesan. It’s still good, but the Romano really adds something!
