Description
Grilled and covered in creamy, cheesy, Greek yogurt sauce! An easy, healthy, low carb, family-friendly dinner!
Ingredients
- FOR THE CHICKEN:
- 3 Tablespoons Plain, Non-fat Greek Yogurt
- ¼ teaspoons Garlic
- 2 Tablespoons Liquid From A Jar Of Artichokes Packed In Water.
- 1 pinch Salt And Pepper
- 1 pound Chicken Breast
- 16 leaves Spinach Leaves, Or As Needed (I Used 4 Per Chicken Breast)
- 4 Artichoke Hearts
- Italian Seasoning
- FOR THE SAUCE:
- ½ cups Plain, Non-fat Greek Yogurt
- 4 Small, Artichoke Hearts
- 1 teaspoon Garlic
- ⅓ cups Shredded Parmesan + Romano Cheese Blend
- Salt/pepper To Taste
Preparation
In a large container, whisk Greek yogurt with 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 grill to medium-high heat. Wipe off 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 1 artichoke heart. 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 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.
