Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 tbsp olive oil (15 ml)
  • 1/2 tsp salt (3g)
  • 1/4 tsp black pepper (1g)
  • 1/4 tsp garlic powder (1g)
  • 1/4 tsp onion powder (1g)
  • 1 (10 oz/283g) package frozen spinach, thawed and squeezed dry
  • 1 (14 oz/397g) can artichoke hearts, drained and quartered
  • 1 cup low-fat cottage cheese (227g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/4 cup grated mozzarella cheese (25g)
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice (15ml)
  • 1/4 tsp red pepper flakes (optional, for a bit of zing!) (1g)

Instructions:

  1. Preheat oven to 375°F (190°C). Drizzle chicken breasts with olive oil and season with salt, pepper, garlic powder, and onion powder.
  2. In a large bowl, combine thawed spinach (making sure it is REALLY squeezed dry), artichoke hearts, cottage cheese, Parmesan cheese, mozzarella cheese, minced garlic, lemon juice, and red pepper flakes (if using). Mix well.
  3. Spread the spinach artichoke mixture evenly over the top of each chicken breast.
  4. Place the chicken breasts in the prepared baking dish and bake for 30 minutes, or until the internal temperature reaches 165°F (74°C). Check doneness with a meat thermometer.
  5. For a more golden-brown top, broil for the last 2-3 minutes, watching closely to prevent burning.
  6. Let the chicken rest for 5 minutes before serving.