High Protein Chicken Bake (Printable)

Oven-baked chicken with Greek yogurt, spinach, and mozzarella. Ready in 35 minutes with 40g protein per serving.

# What You'll Need:

→ Protein & Dairy

01 - 1 lb boneless, skinless chicken breasts (approximately 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

# Method:

01 - Preheat your oven to 400°F. Lightly grease a baking dish with olive oil to prevent sticking.
02 - In a medium bowl, combine Greek yogurt, minced garlic, chopped spinach, shredded mozzarella, Italian seasoning, salt, and pepper. Stir thoroughly until all ingredients are evenly incorporated.
03 - Place the chicken breasts in the prepared baking dish in a single layer, ensuring they are not overcrowded for even cooking.
04 - Spread the yogurt-spinach mixture evenly over the top of each chicken breast, covering the surface completely.
05 - Scatter the halved cherry tomatoes around the chicken and place some on top of the coated breasts.
06 - Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the topping is lightly golden brown.
07 - Remove from the oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.

# Expert Advice:

01 -
  • The Greek yogurt keeps the chicken incredibly juicy, almost like a protective blanket that locks in all the flavor
  • Everything bakes in one dish so cleanup is basically non-existent, and the leftovers taste even better the next day
02 -
  • The yogurt mixture might look a bit loose going in, but it firms up beautifully in the oven and creates this incredible creamy layer
  • Check for doneness at 20 minutes, because overcooked chicken will defeat the whole purpose of this tender, juicy method
03 -
  • Pound your chicken breasts to an even thickness before starting, this ensures everything finishes cooking at the same time
  • Use freshly shredded cheese instead of pre-shredded, it melts so much better into the yogurt mixture
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