Description
A protein-forward, low-carb casserole that uses Greek yogurt for a creamy sauce. Spinach and cherry tomatoes add color and nutrients, while mozzarella gives a melty finish. Great for batch cooking and simple weeknight dinners.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil (plus extra to grease the dish)
- 2 garlic cloves, finely chopped
- 1/2 cup plain Greek yogurt
- 1/4 cup part-skim mozzarella, shredded
- 1 cup fresh spinach, roughly chopped
- 1/2 cup cherry tomatoes, halved
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
Instructions
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Heat the oven to 400°F (200°C). Lightly oil a shallow baking dish.
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In a medium bowl combine the Greek yogurt, shredded mozzarella, minced garlic, chopped spinach, Italian seasoning, and a pinch of salt and pepper. Stir until evenly blended.
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Place the chicken breasts in the prepared dish in a single layer. Spoon the yogurt mixture over each breast, spreading it to coat the top and sides.
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Scatter the halved cherry tomatoes around the chicken pieces. Drizzle a touch of olive oil over the tomatoes if you like a bit of extra browning.
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Bake uncovered for 20–25 minutes, or until the chicken reaches 165°F (74°C) at its thickest point and juices run clear.
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Let the bake rest for about 5 minutes before slicing or serving so the juices redistribute.
Notes
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For extra browning: Run under the broiler 1–2 minutes at the end—watch closely to avoid burning.
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Meal-prep tip: Cool completely and portion into containers; refrigerate up to 4 days or freeze for longer storage.
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Swap ideas: Use kale instead of spinach, or stir in a tablespoon of pesto to the yogurt for a flavor twist.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Fat: 18
- Carbohydrates: 8
- Protein: 40