Cube your chicken breasts into small pieces, add these to a bowl to which you add olive oil, salt, oregano powder, garlic powder, cayenne powder. Then mix thoroughly. Set aside.
In a blender, add the milk, Greek yoghurt, tomato paste, dried oregano powder, garlic powder, parmesan cheese, low fat cream cheese. Blend thoroughly until it becomes a creamy liquid/paste.
Heat olive oil in a pan and cook the marinated chicken until the chicken pieces are sealed by the heat. Then add in your creamy sauce. Cook for 5 mins on medium heat.
Add in chopped tomatoes and cook for another 5 mins.
Add in chopped fresh spinach and cook for another 5 mins or until it has fully wilted and mixed into the dish. Put a lid on the pan and cook for 5 mins on medium to low heat for 10 mins.
Check the chicken to ensure it's fully cooked. If it hasn't, allow to simmer until it has fully cooked. Also, simmer for longer if the sauce is too watery in consistency for you. Or add a dash of half-fat milk in to make it a little runnier.
Serve with sides of your choice and enjoy!
