Spinach Artichoke Chicken Skillet - Macrostax

Ingredients

• 1 1/2 lbs (681g) skinless, boneless chicken breasts
• 2 tsp olive oil
• 1 (42g) shallot (sliced)
• 5 cups (150g) fresh spinach (roughly chopped)
• 1/3 cup (80g) ‘La Terra Fina’ spinach artichoke and Parmesan dip
• 1/2 cup (113g) low fat cottage cheese
• 1/4 cup (28g) shredded Parmesan
• Preheat the oven to 450 degrees F.
• Heat oil in a large, nonstick, oven-safe skillet over medium-high heat. Add chicken breasts and sear 3-4 minutes on each side until nicely browned. Remove chicken and set aside.
• Slice chicken breast and top with creamy spinach artichoke sauce and enjoy on its own or with a side of your choice – we recommend warm, crusty bread or a baked potato (macros not included).
• Pounding the chicken first ensures faster, even cooking. Alternatively, thin-sliced boneless-skinless chicken breasts are available for purchase at most grocery stores.
• Any pre-made spinach artichoke dip can be used in this recipe but know that macros will vary across brands.
• Leftovers may be stored in an airtight container in the fridge for up to 4 days.