Skinny Spinach and Artichoke Chicken

Ingredients

• 3 Tablespoons Plain
• Non-fat Greek Yogurt
• 1/4 teaspoons Garlic
• Minced
• 2 Tablespoons Liquid From Jarred Artichokes Packed In Water
• Salt And Pepper
• 1 pound Chicken Breast
• 2 cups Spinach
• Or As Needed
• 8 Artichoke Hearts
• Packed In Water
• Italian Seasoning
• 1/2 cups Plain
• Non-fat Greek Yogurt
• 4 Artichoke Hearts
• 1 teaspoon Garlic
• Minced
• 13 cups Shredded Parmesan And Romano Cheese Blend (See Note)
• Salt And Pepper
• to taste

Instructions

1. In a large container, whisk together Greek yogurt, garlic, artichoke liquid, and a pinch of salt and pepper.
2. Place the chicken into the container and spoon the mixture over top until chicken is covered.
3. Cover and refrigerate for at least 2 hours.
4. Once marinated, preheat grill to medium-high heat.
5. Wipe off any thick layers of yogurt from the chicken and slice a large pocket into the side of each breast, making sure not to cut all the way through.
6. Place as many spinach leaves as you can inside (I did 4 per breast) and then add 2 artichoke hearts.
7. Seal with toothpicks to keep the filling inside.
8. Sprinkle with a pinch of Italian seasoning.
9. Grill until no longer pink inside, about 67 minutes per side, flipping once.
10. One cooked, place onto a plate and cover to let rest for 10 minutes.
11. 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.
12. Serve the sauce over the chicken and devour.
13. Note: Ive also tried this with just plain Parmesan.
14. Its still good, but the Romano really adds something!