High Protein Chicken Bake (Printable)

Oven-baked chicken with Greek yogurt, spinach, and tomatoes. High protein, low carb, ready in 35 minutes.

# What You’ll Need:

→ Protein & Dairy

01 - 1 lb boneless, skinless chicken 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

# Directions:

01 - Preheat oven to 400°F and lightly grease a baking dish with olive oil.
02 - In a medium bowl, combine Greek yogurt, minced garlic, chopped spinach, shredded mozzarella, Italian seasoning, salt, and pepper. Stir until well mixed.
03 - Place chicken breasts in the prepared baking dish in a single layer.
04 - Evenly spread the yogurt-spinach mixture over the top of each chicken breast, covering completely.
05 - Scatter halved cherry tomatoes around and on top of the chicken.
06 - Bake for 20-25 minutes, or until chicken reaches an internal temperature of 165°F and the top is lightly golden.
07 - Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.

# Expert Tips:

01 -
  • The Greek yogurt keeps the chicken incredibly moist while adding protein without the heaviness of cream-based sauces
  • Everything cooks in one dish, meaning less cleanup and more time to relax after work
02 -
  • Use a meat thermometer to check doneness rather than cutting into the chicken, which lets juices escape
  • The yogurt might look slightly separated when it first comes out of the oven but will settle as it rests
03 -
  • Pound the chicken to even thickness before baking so all pieces finish cooking at the same time
  • Let the chicken rest for the full five minutes so the yogurt sauce sets slightly
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