High Protein Chicken Bake (Printable Version)

Flavorful oven-baked chicken layered with Greek yogurt, spinach, and tomatoes. Perfect for meal prep.

# What You Need:

→ Protein & Dairy

01 - 1 lb boneless, skinless chicken breasts (about 4 small breasts)
02 - 1/2 cup Greek yogurt (plain, non-fat or low-fat)
03 - 1/4 cup low-fat mozzarella cheese, shredded

→ Vegetables

04 - 1 cup fresh spinach, chopped
05 - 1/2 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

# Step-by-Step:

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 creates an incredibly moist chicken breast without any heavy cream or butter
  • Everything bakes in one dish so you spend less time cleaning and more time eating
02 -
  • Thin chicken breasts work best here because thick ones will dry out before the topping gets golden and bubbly
  • Do not skip the resting period or the juices will run all over your plate instead of staying in the chicken
03 -
  • Pat your chicken breasts completely dry before adding the topping so the yogurt mixture sticks instead of sliding off
  • Let the dish cool for 10 minutes before storing to prevent condensation from making your portions watery
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