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Rach's creamy, cheesy spinach-artichoke dip gets spread over a chicken paillard for a delish main that's also keto-friendly/low-carb.
Preheat oven to 400˚F for pizzettas.
Heat a medium cast-iron skillet over medium heat with olive oil, add garlic and stir a minute. Add spinach and season with salt and pepper, red pepper flakes, nutmeg (Rach uses her multi-grater), lemon zest, add artichokes and heat, add cheeses, yogurt and lemon juice and melt ingredients into a uniform thick but even mixture, broil to brown. Top chicken and add more cheeses, bake to brown and bubbly at 400˚F.