Spinach Artichoke Chicken & Rice

Prep Time: 10 mins

Cook Time: 30 mins

Ingredients:

·         Chicken breast (season with your fav seasonings, I love Season All and Lemon Pepper)

·         2 cups of baby spinach (roughly chopped)

·         1 cup of plain low fat yogurt

·         1 cup of marinated artichoke hearts (drained and roughly chopped)

·         1 tsp of Dijon mustard

·         ½ tsp garlic powder

·         Shredded mozzarella cheese

Directions:

1. Preheat oven to 400ºF.

2. In a large bowl, mix together spinach, yogurt, artichokes, garlic powder, and mustard.

3. Lay chicken breasts down in a single layer in a 9x13 baking dish. Evenly distribute spinach mixture overtop the chicken breasts. Sprinkle mozzarella cheese on top of each chicken breast.

4. Transfer to the oven and bake 30 minutes or until chicken is fully cooked (cooking time will vary due to size of the chicken breast, the chicken should reach an internal temperature of 165ºF). Let it rest 3-5 minutes before serving. This goes great over wild rice or your favorite rice.

Notes:

· You can slice your chicken breast if it’s kind of thick, so it cooks faster.

· There will be quite a bit of liquid around the chicken when it’s done. I recommend using a spoon to let the chicken drain slightly before transferring to a plate.