Greek-Inspired Chicken and Spinach Bake

Succulent chicken breast baked with a creamy spinach and feta mixture, brightened with artichoke hearts and Kalamata olives for a Mediterranean-inspired, high-protein and low-carb dish.

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Servings: 5
• Cuisine: Mediterranean
• Difficulty: Medium
• Cost: $5.91/serving

Dietary

• Gluten-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Carb
• High-Fiber
• Low-Sugar
• Low-Calorie

Tags

• bake
• healthy
• comfort food
• rich
• crowd-pleaser
• tangy

Ingredients

• 1.5 pound chicken breast (diced)
• 1 tablespoon olive oil
• 0.5 yellow onion (diced)
• 4 clove garlic (minced)
• 20 ounce frozen chopped spinach (thawed and squeezed dry)
• 1 cup feta cheese (crumbled)
• 4 ounce cream cheese (softened)
• 0.5 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 can artichoke hearts (drained)
• 1 cup Kalamata olives (halved)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add the diced chicken breast and cook until lightly browned, about 5-7 minutes. Transfer to the prepared baking dish.
3. In the same skillet, add the yellow onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute until fragrant.
4. Stir in the thawed and squeezed dry spinach, cooking for 2-3 minutes until heated through. Remove from heat.
5. In a medium bowl, combine the cooked spinach mixture, crumbled feta cheese, softened full-fat cream cheese, low-sodium chicken broth, dried oregano, dried basil, salt, and black pepper. Mix until well combined.
6. Fold in the drained artichoke hearts and halved Kalamata olives into the spinach and cheese mixture.
7. Pour the spinach mixture over the chicken in the baking dish, spreading evenly. Bake for 25-30 minutes, or until the chicken is cooked through and the topping is bubbly and lightly golden.
8. Serve hot.

Nutrition (per serving)

• Calories: 486
• Protein: 40.8 g
• Carbohydrates: 25.4 g
• Fat: 26.6 g
• Fiber: 11.4 g
• Sodium: 2199 mg
• Saturated Fat: 9.8 g
• Sugar: 4.2 g
• Cholesterol: 136 mg