Heart-Healthy Crack Chicken
Elevate your dinner game with Heart-Healthy Crack Chicken, a lighter twist on the classic comfort food favorite. This wholesome recipe swaps heavy ingredients for low-fat, nutrient-packed alternatives without compromising on flavor. Juicy skinless chicken breasts are simmered in low-sodium broth and nestled in a luscious blend of Greek yogurt, reduced-fat cream cheese, and shredded cheddar, seasoned to perfection with garlic powder, smoked paprika, and dill. Vibrant red bell peppers and fresh baby spinach add a pop of color and a boost of vitamins, while green onion garnish finishes the dish with a zesty kick. Ready in just 40 minutes and baked to cheesy perfection in the oven, this heart-healthy dish is perfect for guilt-free indulgence that delivers big on taste and nutrition. Ideal for weeknight dinners or meal prep, it’s the ultimate combination of comfort and wellness!
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Recipe Information
Ingredients
- 4 pieces skinless, boneless chicken breasts
- 1 cup low-sodium chicken broth
- 1 cup Greek yogurt
- 4 ounces reduced-fat cream cheese
- 1 cup low-fat cheddar cheese, shredded
- 4 tablespoons green onions, finely chopped
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 1 large red bell pepper, diced
- 2 cups baby spinach, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet, heat the low-sodium chicken broth over medium heat.
Add the chicken breasts to the skillet, cooking them in the broth for about 5 minutes on each side until lightly browned.
Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the Greek yogurt and reduced-fat cream cheese, stirring until fully melted and combined with the broth.
Sprinkle in the garlic powder, onion powder, dill, smoked paprika, and black pepper. Stir well to incorporate all the spices into the sauce.
Add diced red bell pepper and chopped baby spinach to the sauce, cooking until the spinach wilts slightly, about 3-4 minutes.
Return the chicken breasts to the skillet, nestling them into the creamy vegetable sauce.
Sprinkle the shredded low-fat cheddar cheese over the top of the chicken and sauce.
Transfer the skillet to the preheated oven and bake for 15 minutes or until the chicken is fully cooked.
Once finished, remove the skillet from the oven and let it cool for a few minutes.
Garnish with chopped green onions before serving. Enjoy your heart-healthy crack chicken warm!
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 2792 mg | 121% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 23.5 g | ||
| Protein | 306.3 g | 613% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1434 mg | 110% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3750 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
