Spinach and Artichoke Baked Chicken

This recipe is a lighter take on the traditional spinach and artichoke dip. Paired with Just Bare^® Lightly Breaded Chicken Breast Fillets, the dip adds a creamy texture to the crispy, air-fried chicken fillets.

Servings 4

Prep Time: 15

Cook Time: 20

Servings: 4

Prep Time: 15 mins

Cook Time: 20 mins

Ingredients

4 Just Bare Breaded Chicken Breast Fillets
2 tbsp olive oil
3 garlic cloves, minced
1 tsp crushed red pepper flakes
4 cups baby spinach
4 oz artichoke hearts, drained and chopped
4 oz reduced-fat cream cheese, softened
2 oz low fat greek yogurt
¼ cup grated parmesan cheese + 2 tbsp
¼ cup mozzarella cheese + 2 tbsp
Kosher salt
freshly racked black pepper

Amount Per Serving
Calories 228
% Daily Value*
Total Fat 18g		23%
	Saturated Fat 7.5g	38%
Sodium 1038mg		45%
Total Carbohydrate 17g		6%
Protein 25g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Instructions

Preheat the air fryer to 360°F.
Place frozen chicken pieces in a basket in a single layer.
Air fry for 17 minutes or until internal temperature reaches 165ºF.
In a saute pan, heat olive oil over medium heat – lightly cook garlic and crushed pepper flakes until fragrant, about 2 minutes.
Add spinach and cook until wilted. Fold in chopped artichoke hearts and continue to cook for 2-3 minutes – remove from heat.
In a medium bowl combine cooked vegetable mixture with cream cheese, Greek yogurt and cheese. Mix well and season to taste with salt and pepper. Add a glug of olive oil for a smoother texture if desired.
Spread completed mixture into cast iron skillet or oven-safe pan.
Once chicken is cooked through, place on top of spinach and artichoke mixture in pan and top with additional cheese if preferred.
Place spinach artichoke chicken in oven at 350º until dip is browned and additional cheese is melted.
Serve right away with a simple salad and enjoy!