Ingredients

• •5 lb chicken breast
• •1 tbsp olive oil
• •4 clove garlic
• •1 tsp paprika
• •1 tsp italian seasoning
• •½ tsp saltOriginal recipe ingredient: 0.5 tsp salt
• •¼ tsp black pepperOriginal recipe ingredient: 0.25 tsp black pepper
• •1 cup chicken brothOriginal recipe ingredient: 1 cup Chicken Broth
• •1 cup plain greek yogurtOriginal recipe ingredient: 1 cup Plain Greek Yogurt
• •½ cup parmesan cheeseOriginal recipe ingredient: 0.5 cup Parmesan Cheese
• •4 cups baby spinachOriginal recipe ingredient: 4 cup baby spinach
• •1 tbsp lemon juice
• •2 tbsp fresh parsley

Instructions

1. 1Cut the chicken breasts into bite-sized pieces and season with paprika, Italian seasoning, salt, and black pepper.
2. 2Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a plate.
3. 3Reduce the heat to medium. Add the garlic and cook for about 30 seconds.
4. 4Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Simmer for 2–3 minutes.
5. 5Reduce the heat to low. Stir in the Greek yogurt and Parmesan until a creamy sauce forms. Avoid boiling the sauce after adding the yogurt.
6. 6Add the spinach and cook until wilted.
7. 7Return the chicken to the skillet and stir until coated in the sauce and heated through.
8. 8Stir in the lemon juice and sprinkle with fresh parsley.
9. 9Serve on its own for a lower-carb meal, or with rice, quinoa, pasta, or roasted vegetables.