Preheat the oven to 350°F. Lightly grease a baking dish (9 x 13 works well).

In a large skillet, heat olive oil over medium-high heat. Add cubed chicken in one layer and season with salt and pepper. Cook until lightly browned (about 2 – 3 minutes) and then flip to brown the other side (another 2 – 3 minutes). Add the minced garlic and cook for another one or two minutes.

In the same pan, add the chopped spinach and cook for 1 – 2 minutes until just wilted and most of the moisture is gone. Remove from heat and set aside.

Use a clean, thin dish towel, cheesecloth, or paper towel to press out excess liquid from the artichokes. (It’s okay if they’re a bit smashed). Then, finely chop them.

In a large bowl, combine cottage cheese with onion powder. Use an immersion blender and blend until smooth. (You can also use a small food processor for this step.)

In your prepared baking dish, add the cooked chicken mixture, artichokes, blended cottage cheese, and 2/3 of the mozzarella and parmesan cheese (reserving the rest). Mix until combined before spreading the mixture evenly across the bottom of the baking dish.

Cover the baking dish with foil and bake in the pre-heated oven for 20 minutes.

Uncover, sprinkle the remaining mozzarella and parmesan cheese across the top, and cook for another eight minutes.

Turn the oven to broil for the final two minutes for a golden crust.

Serve hot and enjoy!