High Protein Chicken Bake

# What Goes In:

→ Protein & Dairy

01 - 1 lb boneless, skinless chicken breasts (about 4 small breasts)

02 - ½ cup Greek yogurt (plain, non-fat or low-fat)

03 - ¼ cup low-fat mozzarella cheese, shredded

→ Vegetables

04 - 1 cup fresh spinach, chopped

05 - ½ cup cherry tomatoes, halved

06 - 2 cloves garlic, minced

→ Seasonings & Oils

07 - 1 tbsp olive oil

08 - 1 tsp Italian seasoning

09 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Preheat oven to 400°F.

02 - Lightly grease a baking dish with olive oil.

03 - In a medium bowl, combine Greek yogurt, minced garlic, chopped spinach, shredded mozzarella, Italian seasoning, salt, and pepper. Stir until well mixed.

04 - Arrange chicken breasts in the prepared baking dish.

05 - Evenly spread the yogurt-spinach mixture over the top of each chicken breast.

06 - Scatter the halved cherry tomatoes around and on top of the chicken.

07 - Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F and the top is lightly golden.

08 - Remove from oven and let rest for 5 minutes before serving.

# Expert Advice:

01 -

The Greek yogurt keeps the chicken incredibly moist while creating a creamy, savory topping that feels way more decadent than it actually is.
Everything comes together in one dish with minimal prep, making it perfect for those nights when you want something healthy but do not have the energy for a complicated recipe.

02 -

The yogurt mixture might look a bit runny going into the oven, but it will set up beautifully as it bakes.
I learned the hard way that low-fat yogurt works better than non-fat for texture, it does not separate as easily.

03 -