This spinach chicken and artichoke bake can be served hot or cold and its great with a fresh tomato salad. I personally like to serve it fresh, straight out of the oven after leaving it to rest for 5 minutes.

Ingredients: 

• 300g spinach, finely chopped
• 10 artichoke hearts, chopped 
• 4 pieces pre-cooked chicken pieces, boneless breasts or legs
• 1 cup grated Parmesan
• 1/2 cup low fat mozzarella
• 1/2 cup low fat mayonnaise
• 1/2 low fat Greek yoghurt 
• Clove garlic, finely chopped
• 1 onion, finely chopped and sautéed in a touch of olive oil
• Olive Oil
• Freshly ground pepper and sea salt

Instructions:

1. Heat oven to 180 C.
2. Chop chicken into bite size pieces.
3. Brush an ovenproof dish with olive oil. Lay chicken neatly on the bottom of the dish.
4. In a large bowl combine all other ingredients together but do not over mix and pour them over chicken.
5. Bake in a preheated oven for 25 minutes.
6. Take out of oven and let it stand for at least 10 minutes before serving to allow the ingredients to firm up.

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