Ingredients

The following ingredients have 4 Servings
  • 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
  • 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

Instruction

  • 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.