Shopping List
- 1 1/2 to 2 Cups Cooked Shredded Chicken
- 1/2 Cup Plain Yogurt
- 1/2 Cup Drained Canned Spinach
- 1 TSP Red Pepper Flakes
- 1/2 TSP Black Pepper
- Pinch Salt
- 1 TSP Granulated Garlic
- 1 TBSP Minced Onion
Hardware
Food Processor
Measuring Cup, TBSP and TSP
Strainer
Mixing Bowl
Small Pot
Strainer
Fork
Strainer
Fork
Time 20 minutes
Prep 20 Minutes
Yield 2 Cups
Time To Get Cooking!!!
Fil your small pot with water and set it on the stove to heat up
Cube your raw chicken and toss into the pot of water
Let boil for 20 minutes on medium
This ensure that the chicken stays tender without over cooking it
While chicken is cooking drain and rinse spinach
Strain as much water as possible and then wrap with 2 or 3 paper towels and set to the side
Chop up onions and put into food processor
Pulse until onions are as pureed as you can get them
Dump onions and spices into mixing bowl
When chicken is done cooking, strain out water and let cool
Once the chicken is cool enough to handle by hand put into food processor
Pulse until all the big pieces have been broken down
15 seconds to 30 seconds should be enough
Dump into the mixing bowl along with the spinach
Using your fork start working on mixing and folding
Mix until all the chicken and spinach is evenly mixed around
Now add the 1/2 cup of greek yogurt and mix in completely
Serving
Serve (hot or cold) with crackers or bread as a spread or use as a stuffing for enchiladas or turnovers
Storing and Reheating
Storing air tight container in the fridge for up to 1 week. We do not recommend storing in freezer since greek yogurt can have an odd taste after being frozen. Reheat in the microwave or eat cold.
Nutritional Information (1/4 Cup)
Calories 28
Fat 2g
Carbs 1g
Protein 2g
compared to a store bought product
Calories 50
Fat 4g
Carbs 2g
Protein 1g
Nutritional Difference (our recipe)
Calories -22
Fat -2g
Carbs -1g
Protein +1g
Cost Comparison
Recipe Cost:$1.70
Cost Per Serving:$0.08
compared to a store bought product
Product Cost:$4.76
Cost Per Serving:$0.59
Cost Difference Per Serving:$0.51
Tricks
-If you have a larger food processor than we have by all means throw everything into that, blend it up and then serve.
Tweet
Fil your small pot with water and set it on the stove to heat up
Cube your raw chicken and toss into the pot of water
Let boil for 20 minutes on medium
This ensure that the chicken stays tender without over cooking it
While chicken is cooking drain and rinse spinach
Strain as much water as possible and then wrap with 2 or 3 paper towels and set to the side
Chop up onions and put into food processorPulse until onions are as pureed as you can get them
Dump onions and spices into mixing bowl
When chicken is done cooking, strain out water and let cool
Once the chicken is cool enough to handle by hand put into food processor
Pulse until all the big pieces have been broken down 15 seconds to 30 seconds should be enough
Dump into the mixing bowl along with the spinach
Using your fork start working on mixing and folding
Mix until all the chicken and spinach is evenly mixed around Now add the 1/2 cup of greek yogurt and mix in completely
Serving
Serve (hot or cold) with crackers or bread as a spread or use as a stuffing for enchiladas or turnovers
Storing and Reheating
Storing air tight container in the fridge for up to 1 week. We do not recommend storing in freezer since greek yogurt can have an odd taste after being frozen. Reheat in the microwave or eat cold.
Nutritional Information (1/4 Cup)
Calories 28Fat 2g
Carbs 1g
Protein 2g
compared to a store bought product
Calories 50
Fat 4g
Carbs 2g
Protein 1g
Nutritional Difference (our recipe)
Calories -22
Fat -2g
Carbs -1g
Protein +1g
Cost Comparison
Recipe Cost:$1.70
Cost Per Serving:$0.08
compared to a store bought product
Product Cost:$4.76
Cost Per Serving:$0.59
Cost Difference Per Serving:$0.51
Tricks
-If you have a larger food processor than we have by all means throw everything into that, blend it up and then serve.
Tweet
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