Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch strips
  • 1.5 cups low-fat cottage cheese
  • 0.5 cup plain Greek yogurt (0% fat)
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • 0.5 tsp red pepper flakes
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz can artichoke hearts in water, drained and roughly chopped
  • 0.25 cup freshly grated Parmesan cheese
  • 1 tbsp avocado oil
  • 0.5 cup part-skim mozzarella cheese, shredded

Instructions:

  1. Preheat your oven to 400°F (200°C). Pat the 1.5 lbs of chicken strips completely dry with paper towels.
  2. Heat 1 tbsp avocado oil in a pan over medium high heat. Sear the chicken strips for 2 minutes per side until they have a light golden crust. They won't be cooked through yet.
  3. Thaw the 10 oz of spinach and squeeze it inside a kitchen towel until no more green water drips out.
  4. In a bowl, combine 1.5 cups cottage cheese, 0.5 cup Greek yogurt, 2 minced garlic cloves, 1 tsp onion powder, 0.5 tsp sea salt, 0.5 tsp pepper, and 0.5 tsp red pepper flakes.
  5. Stir the dried spinach and the 14 oz of chopped artichoke hearts into the cheese mixture until fully incorporated and thick.
  6. Place the seared chicken strips in a single layer in your baking dish.
  7. Spread the spinach cheese mixture evenly over the chicken, making sure to cover every piece.
  8. Sprinkle 0.25 cup Parmesan and 0.5 cup mozzarella over the top.
  9. Slide it into the oven for 25 minutes until the cheese is bubbly and brown spots appear and the chicken reaches an internal temperature of 160°F (71°C).
  10. Let the dish sit for 5 minutes until the sauce thickens slightly.