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Spinach Artichoke Greek Yogurt Chicken - Chicken is stuffed, grilled and topped with a creamy, Parmesan Greek yogurt sauce! It's a healthy, low carb dinner that's perfect for a weeknight, and only 1 WW Freestyle point! | #Foodfaithfitness | #GreekYogurt #LowCarb #Healthy #Glutenfree #ChickenDinner
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Spinach Artichoke Greek Yogurt Chicken

This Spinach Artichoke Greek Yogurt Chicken is grilled and topped with a creamy, Parmesan Greek yogurt sauce! It's a healthy, low carb dinner that's perfect for a weeknight, and only 1 WW Freestyle point!
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 People
Calories 320kcal
Author Taylor

Ingredients

For the chicken:

  • 3 Tbsp Plain Non-fat Greek yogurt
  • 1/4 tsp Garlic, minced
  • 2 Tbsp liquid from a jar of artichokes packed in water.
  • Pinch of salt/pepper
  • 1 lb Chicken breasts
  • 4 Small artichoke hearts, packed in water (drained)
  • Spinach
  • Italian seasoning

For the Greek yogurt sauce:

  • 1/2 Cup Plain Non-fat Greek yogurt
  • 4 Small Artichoke hearts, packed in water (drained)
  • 1 tsp Garlic minced
  • 1/3 Cup Shredded Parmesan + Romano Cheese blend * 30g
  • Salt/pepper to taste

Instructions

  • In a large container, whisk together the 3 Tbsp Greek yogurt with the 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 your grill to medium-high heat.
  • Wipe of 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 the 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.

Notes

* I've also tried it with just plain Parmesan. It's still good, but the Romano really adds something!

Nutrition

Calories: 320kcal | Carbohydrates: 16.9g | Protein: 41.3g | Fat: 10.2g | Saturated Fat: 3.4g | Cholesterol: 107mg | Sodium: 312mg | Potassium: 835mg | Fiber: 7.1g | Sugar: 4.3g | Vitamin A: 150IU | Vitamin C: 19.8mg | Calcium: 220mg | Iron: 2.9mg