Who wants to make dinner tonight without lots of dirty dishes? Not only is this meal easy to clean up but it also only serves two. Of course like most recipes I share on Single Serving Sunday you can double if you happen to be feeding more than one or two.
This recipe mixes up cubed chicken with some of my favorite things: cream cheese, Greek yogurt and cheddar cheese. Add a little artichoke for some healthification, jalapeno for spice, and serve it alone or over your favorite carb! Done and done.
Two years ago: Almond Cherry Chip Blondies
Three years ago: Apple Oatmeal Breakfast Muffins
THREE CHEESE CHICKEN AND ARTICHOKE BAKE
1 large chicken breast, cubed or sliced
Salt & pepper
3 oz. reduced fat cream cheese
2 Tbsp plain Greek yogurt (I used 0% Chobani)
1/4 cup grated cheddar cheese
1/3 cup grated Parmesan cheese
2/3 cups drained and chopped marinated artichoke hearts
1 jalapeno, seeded and chopped (optional)
Chopped cilantro, as garnish (optional)
- Preheat oven to 375 degrees. Spray 2 heavy duty squares of foil with nonstick cooking spray. Divide chicken between the foil squares. Sprinkle with salt and pepper. Set aside.
- In a large bowl, combine remaining ingredients. Divide into 2 and spoon over chicken. Close packets to seal and bake on cookie sheet for 30 minutes until chicken is cooked thoroughly.
- Serve hot over rice or quinoa (or Trader’s Joe’s Harvest Grains Blend like I did).
Source: Adapted slightly from Lauren’s Latest.