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High protein chicken bake served on a plate with vegetables

High Protein Chicken Bake

Enjoy a delicious and healthy High Protein Chicken Bake packed with flavor, moist chicken, creamy yogurt, and vibrant veggies.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.25 lbs boneless skinless chicken breast (pounded to even 3/4-inch thickness) Ensure uniform thickness for even cooking.
  • 1 tbsp olive oil (extra virgin preferred) For greasing the baking dish.
  • 2 cloves garlic (minced)
  • 3/4 cup Greek yogurt (full-fat or 2% recommended)
  • 1/4 cup low-fat mozzarella cheese (shredded)
  • 1 cup spinach (chopped; if using frozen, thaw and squeeze completely dry)
  • 1/2 cup cherry tomatoes (halved)
  • 1 tsp Italian seasoning
  • Salt and pepper (to taste)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and lightly coat a 9x13-inch baking dish with olive oil.
  2. Pound any chicken breasts that are thicker than 3/4-inch to even thickness for consistent cooking.
  3. In a mixing bowl, combine Greek yogurt, minced garlic, chopped spinach, shredded mozzarella, Italian seasoning, salt, and pepper until evenly distributed and creamy.
Cooking
  1. Arrange the chicken breasts in the prepared baking dish, spacing them apart.
  2. Spread the yogurt mixture evenly over each chicken breast, using about 3 tablespoons per piece.
  3. Scatter the halved cherry tomatoes around and on top of the chicken.
  4. Bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F at the thickest part.
  5. Let the chicken rest for 5 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through.