Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 1 cup low-fat cottage cheese
  • 4 oz low-fat cream cheese (Neufchâtel), softened
  • 0.5 cup non-fat plain Greek yogurt
  • 3 cloves garlic, minced
  • 1 tsp lemon juice
  • 14 oz canned artichoke hearts in water, drained and chopped
  • 10 oz frozen spinach, thawed and squeezed dry
  • 0.25 cup fresh parsley, chopped
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated parmesan cheese
  • 0.25 cup panko breadcrumbs

Instructions:

  1. Season the chicken breast pieces with 1 tsp smoked paprika, 0.5 tsp sea salt, and 0.5 tsp cracked black pepper.
  2. Heat avocado oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes until a golden crust forms but not fully cooked. Remove from heat.
  3. In a high-speed blender or food processor, blend the cottage cheese until completely smooth. In a large bowl, whisk the blended cottage cheese with softened cream cheese, Greek yogurt, minced garlic, and lemon juice until emulsified.
  4. Fold the squeezed dry spinach, chopped artichoke hearts, and fresh parsley into the creamy mixture.
  5. Add the seared chicken to the mixture and stir to coat evenly. Transfer the mixture into a prepared 9x13 inch baking dish.
  6. Top the casserole with shredded mozzarella, grated parmesan, and panko breadcrumbs.
  7. Bake at 375°F (190°C) for 25 minutes until the chicken is cooked through and the cheese crust is golden brown.