Greek Yogurt and Spinach Chicken Bake

Greek Yogurt and Spinach Chicken Bake

Let me start by saying that I do not love cooking. When I cook it must be easy, simple, fairly quick and mostly good. If I keep my expectations low enough, then I’m pleasantly surprised now and then. I am no Betty Crocker…just Becca Sort-of-Cooker.

With that said, I love anything Mediterranean. From I saw this recipe for Easy Baked Healthy Pasta. It used greek yogurt and spinach with pine nuts. Yum! I wanted something a bit more carb-free, so I omitted the pasta and added some baked chicken breasts. For the original pasta recipe, please visit: Easy Baked Healthy Pasta Recipe.


1 package/9 oz of frozen spinach (defrost and squeeze)

4 baked or grilled chicken breasts sliced

2 cups of full fat plain unsweetened yogurt (you may want to use more)

2 cloves of garlic, crushed

Salt and pepper to taste

1 tablespoon of chopped fresh herbs (if you have them) or a teaspoon of dried (I used oregano)

1 egg, lightly beaten

3 tablespoons of grated parmesan cheese

2 tablespoons browned pine nuts (not essential but great)

How To Make Greek Yogurt and Spinach Chicken Bake

1. Defrost and squeeze liquid out of spinach and set aside.

2. Bake or grill chicken breasts, slice and set aside.

3. In a large bowl, mix together the yogurt, garlic, herbs (if you are using them) and some seasoning to taste.

4. Stir in the cooked spinach, then mix in the beaten egg and finally add the chicken and mix well. This is where I might add more yogart if it looks to dry.

5. Transfer the mixture to a baking dish, smooth out the top and sprinkle over the grated cheese.

6. Bake for 25 to 30 minutes at 400F/200C.

7. Scatter over the pine nuts and enjoy!

This recipe makes about 4 servings. If you’ve driven carpool all day and have only had a protein bar since breakfast, then this will be about 2 servings.