Ingredients
For The Chicken:
- 3 tablespoons plain nonfat Greek yogurt
- 1/4 teaspoon garlic minced
- 2 tablespoons liquid from a jar of artichokes packed in water
- pinch salt and pepper
- 1 pound chicken breasts
- 4 small artichoke hearts packed in water, drained
- 8-10 fresh spinach leaves
- Italian seasoning
For The Greek Yogurt Sauce:
- 1/2 cup plain nonfat Greek yogurt
- 4 small artichoke hearts packed in water, drained
- 1 teaspoon garlic minced
- 1/3 cup Parmesan cheese grated
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together 3 tablespoons of 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 the chicken is done marinating, preheat your grill to medium-high heat.
- 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. Flip once. Once 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 and blend until smooth and creamy, scraping the sides down as necessary.
- Serve the sauce over the chicken and enjoy.