Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1 red bell pepper, diced
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 teaspoon Dijon mustard
Instructions
- Preheat your oven to 375°F (190°C). Season the chicken breasts and place them on a parchment-lined baking sheet. Bake for 20-25 minutes until cooked through.
- Once slightly cooled, shred the chicken using two forks.
- In a bowl, mix chopped spinach and red bell pepper.
- In another bowl, combine Greek yogurt, lemon juice, garlic powder, salt, pepper, and Dijon mustard until smooth.
- Toss shredded chicken and veggie mix with the dressing until well coated.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 310
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg