Cheesy Spinach and Artichoke Chicken Bake
Triple the cheese and incredibly decadent, you won't believe this dish is actually lightened-up! This dish is hearty and filling, and the perfect warn bowl of comfort on a winter night. Served with your grain of choice (or any carb-less option) it makes for the perfect make-ahead meal.
- 2 chicken breasts cooked, shredded or chopped
- 1 onion chopped
- 2 cloves garlic minced
- 14 oz artichoke hearts in water
- 10 oz cherry tomatoes halved
- 1 cup part-skim ricotta
- 1/4 cup grated pecorino Romano
- 1.5 cup fat free mozzarella
- 1/2 tsp salt
- fresh cracked pepper
- 16 oz spinach leaves
Preheat oven to 375F.
In a large frying pan, sauté the chopped onion with olive oil spray for 5 minutes over medium high heat until translucent.
Rinse the artichoke hearts and drain them. Chop them and add them to the pan.
Add the minced garlic cloves to the pan. Stir and cook for 1 minute or until fragrant.
Add the halved cherry tomatoes. Cook for about 10 minutes or until the tomatoes begin to burst and break down.
Season with the salt and pepper.
Add the spinach leaves. Cover the pot to steam the spinach. Check every few minutes and move the spinach around with tongs. It should take only a couple of minutes to wilt the leaves.
Add the cooked chicken and stir to combine. Remove from heat.
Stir in the ricotta, 1 cup of the mozzarella, and the pecorino romano. Taste for seasoning at this point.
Spray a 9 x 13 baking dish with olive oil spray. Pour the mixture into the baking dish. Top with the remaining mozzarella.
Cover with foil and bake for 15 minutes. Remove the foil and bake for another 5 minutes.
6 WW points (green plan), 5 WW points (blue and purple plans)
See the blog post for how to prepare your own chicken for this recipe.
Calories: 373kcal | Carbohydrates: 19g | Protein: 51g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 106mg | Sodium: 1354mg | Potassium: 1367mg | Fiber: 6g | Sugar: 5g | Vitamin A: 11480IU | Vitamin C: 52mg | Calcium: 776mg | Iron: 4mg