The Pioneer Woman Tasty Kitchen
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Spinach Artichoke Chicken

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Level: Easy

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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.

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