High Protein Chicken Bake
A creamy, satisfying oven-baked chicken dish featuring tender chicken breasts topped with Greek yogurt, spinach, and mozzarella, finished with sweet cherry tomatoes.
Ingredients
For the Base
- 1 lb boneless, skinless chicken breasts (about 4 small breasts)
For the Topping
- 1/2 cup Greek yogurt (plain, non-fat or low-fat) Use low-fat or non-fat for lighter option.
- 1/4 cup low-fat mozzarella cheese, shredded OPTIONAL: regular part-skim mozzarella for a richer finish.
- 1 cup fresh spinach, chopped Fresh is recommended; can use thawed and well-drained frozen spinach.
- 1/2 cup cherry tomatoes, halved Chop larger tomatoes into bite-size pieces.
- 2 cloves garlic, minced
- 1 tbsp olive oil For greasing the baking dish.
- 1 tsp Italian seasoning
- to taste Salt and freshly ground black pepper Season gently.
For the Dish
- 1 tbsp olive oil For lightly greasing the baking dish.
Instructions
Preparation
- Preheat your oven to 400°F. Lightly grease a baking dish with the tablespoon of olive oil.
- In a medium bowl, combine the Greek yogurt, minced garlic, chopped spinach, shredded mozzarella, Italian seasoning, salt, and pepper. Stir until well mixed.
- Arrange the chicken breasts in the prepared baking dish in a single layer.
- Evenly spread the yogurt-spinach mixture over the top of each chicken breast.
- Scatter the halved cherry tomatoes around and on top of the chicken.
Cooking
- Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove from oven and let rest for 5 minutes before serving.
Notes
For best texture, use an instant-read thermometer to ensure chicken is properly cooked. Resting the dish before serving makes a noticeable difference in juiciness. Opt for meal prep by slicing and serving over salad greens for lunches.