Spinach Artichoke Chicken Bowls

Ingredients

Chicken:

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

Spinach Artichoke Mix:

• 2 cups baby spinach, roughly chopped

• 1 (13.5 oz) can quartered artichoke hearts, drained and squeezed

• 8 oz cream cheese, room temperature

• ½ cup plain Greek yogurt

• ½ cup mayonnaise

• 4 garlic cloves, minced

• 1 lemon, zested and juiced

• ½ teaspoon onion powder

Cheese:

• 1 cup shredded mozzarella cheese

• ⅔ cup grated Parmesan cheese

Bowl Base:

• 4 cups cooked rice or quinoa

• 1 red bell pepper, diced

Instructions

Prepare Chicken:

1. Heat olive oil in a large skillet over medium-high heat

2. Season chicken pieces with garlic powder, salt, and pepper

3. Cook chicken 5-7 minutes, stirring occasionally, until golden and cooked through

4. Remove from heat and set aside

Make Spinach Artichoke Mixture:
5. In a large bowl, combine cream cheese, Greek yogurt, and mayonnaise until smooth
6. Mix in minced garlic, lemon zest, lemon juice, and onion powder
7. Squeeze excess liquid from artichoke hearts and spinach, then chop finely
8. Fold in artichokes, spinach, and half of both cheeses
9. Add cooked chicken and mix gently to combine

Assemble Bowls:
10. Divide cooked rice or quinoa among 4 serving bowls
11. Top each bowl with the spinach artichoke chicken mixture
12. Sprinkle with remaining mozzarella and Parmesan cheese
13. Add diced bell pepper for extra crunch and color
14. Serve immediately while warm