Spinach Artichoke Chicken Orzo Bakes
Recipe: https://recipestripper.com/recipes/582f6f9b-e575-4248-ba3e-fbaa70e41686
Original source: https://stayfitmom.com/spinach-artichoke-chicken-orzo-bakes/
Recipe image: https://stayfitmom.com/wp-content/uploads/2024/04/Spinach-Artichoke-Chicken-Orzo-Bakes-4.jpg

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.
Yield: 5
Prep time: PT10M
Cook time: PT35M
Total time: PT45M

Ingredients
- 15 tablespoons orzo (uncooked (5.25oz))
- 25 tablespoons chicken broth ((1.56 cups))
- 25 ounces boneless, skinless chicken breast
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 5 tablespoons light mayo (75g)
- 1/3 cup plain, non fat Greek yogurt (75g)
- 1 tablespoon Dijoin mustard
- 2 handfuls spinach (chopped (75g))
- 13.75 oz. can artichoke hearts in water (drained and diced)
- 30 g freshly grated parmigiano reggiano
- 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.