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Clean recipe · stayfitmom.com

Spinach Artichoke Chicken Orzo Bakes

Protein packed creamy and delicious, these Spinach Artichoke Chicken Orzo Bakes are ready to eat or perfect to make ahead for meals throughout the week.

Original recipe: stayfitmom.com

Yield:
5 servings
Prep:
10 min
Cook:
35 min
Total:
45 min
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Spinach Artichoke Chicken Orzo Bakes

Ingredients

  1. 15 tablespoons orzo (uncooked (5.25oz))
  2. 25 tablespoons chicken broth ((1.56 cups))
  3. 25 ounces boneless, skinless chicken breast
  4. 1 teaspoon salt
  5. 1/2 teaspoon pepper
  6. 1/2 teaspoon garlic powder
  7. 1/2 teaspoon onion powder
  8. 5 tablespoons light mayo (75g)
  9. 1/3 cup plain, non fat Greek yogurt (75g)
  10. 1 tablespoon Dijoin mustard
  11. 2 handfuls spinach (chopped (75g))
  12. 13.75 oz. can artichoke hearts in water (drained and diced)
  13. 30 g freshly grated parmigiano reggiano
  14. 1/2 cup mozzarella cheese (shredded (56g))

Instructions

  1. Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.
  2. To each bowl add 3 tablespoons of orzo and 5 tablespoons of chicken broth.
  3. Dice up the chicken and season with the salt, pepper, garlic powder and onion powder. Place 5 ounces of chicken in each bowl.
  4. In a mixing bowl combine the mayo, Greek yogurt, Dijon mustard, spinach, artichoke hearts, and parmigiano reggiano. Stir well and evenly distribute amongst the 5 bowls, right on top of the chicken.
  5. Evenly sprinkle the mozzarella cheese over the 5 bowls.
  6. Bake in the oven for 35-40 minutes, or until the internal temperature of the chicken reaches 165 degrees.
  7. Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.