Go Back
High Protein Chicken Alfredo Bake ready for meal prep and serving

High Protein Chicken Alfredo Bake

A creamy, satisfying Chicken Alfredo Bake featuring shredded chicken, vibrant vegetables, and gooey mozzarella, perfect for meal prep and family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breast
  • 1 tbsp olive oil
  • 2 cloves garlic (minced)
  • ½ cup Greek yogurt Use low-fat for a lighter version.
  • ¼ cup low-fat mozzarella cheese For topping.
  • 1 cup chopped spinach Can substitute with other leafy greens.
  • ½ cup cherry tomatoes (halved)
  • 1 tsp Italian seasoning Adjust to taste.
  • Salt (to taste)
  • Pepper (to taste)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet over medium-high heat, heat the olive oil.
  3. Add the chicken breast and cook for about 6-8 minutes or until it's no longer pink.
  4. Remove the chicken from the skillet and let it cool slightly; then shred with two forks.
  5. In a mixing bowl, combine Greek yogurt, minced garlic, Italian seasoning, salt, and pepper until creamy.
  6. Fold in the shredded chicken, chopped spinach, and halved cherry tomatoes into the yogurt mixture.
  7. Pour the mixture into a baking dish and spread evenly.
  8. Top with low-fat mozzarella cheese.
  9. Bake for about 25-30 minutes until the cheese is bubbly and golden brown.

Notes

For variations, substitute spinach with kale or add bell peppers. Consider serving with salad or whole grain bread. Store in an airtight container for up to 3-4 days in the fridge.