6 chicken breasts, thinly sliced (30 ounces total raw)
1.5 cups low fat plain Greek yogurt
8 ounces fresh mushrooms, sliced
4 cups fresh baby spinach
1/2 tsp. garlic powder
1/2 tsp pepper
1/2 tsp. onion powder
2 Tbls. olive oil
1/2 cup chicken broth
8 ounces shredded mozzarella
1.5 cups low fat plain Greek yogurt
8 ounces fresh mushrooms, sliced
4 cups fresh baby spinach
1/2 tsp. garlic powder
1/2 tsp pepper
1/2 tsp. onion powder
2 Tbls. olive oil
1/2 cup chicken broth
8 ounces shredded mozzarella
In a 9 by 13 pan line chicken in single layer, top with spinach and then mushrooms. Whisk Greek yogurt with chicken broth and seasonings. layer on top of mixture. layer mozzarella on last. Bake at 375* for 45 minutes.
Makes 6 servings.
Each Serving: 1 lean, 1 vegetable, 1/2 condiment, 1 fat
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