Greek Chicken Orzo Bakes
on Sep 01, 2024
This post may contain affiliate links. Please see our disclosure policy for more details.
I just love the Mediterranean flavors of these Greek Chicken Orzo Bakes! They are so full of flavor and so delicious! They are loaded with Orzo, chicken breast, spinach, tomatoes, and more! Chicken bakes are such a great meal prep option and with almost 37 grams of protein these will help you stay happy and full until your next meal!
NUTRITIONAL INFORMATION / MACROS
Makes 5 bowls
Serving size: 1 bowl
347 cals
36.9p / 26.2c / 9.6f
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Greek Chicken Orzo Bakes to add to your food diary.
Ingredients
- Boneless, skinless chicken breast
- Olive oil
- Greek seasoning
- Orzo
- Diced tomatoes (I used canned)
- Spinach
- Kalamata olives
- Chicken broth
Optional Toppings:
- Lemon slices
- Feta
- Tzatziki Sauce
What is Orzo?
What is orzo? It’s actually a small pasta shaped like a grain!
Orzo bakes are always a hit! If you struggle to get your rice bakes to cook, sub in orzo!
This post contains affiliate links. If you purchase something from these links, we could earn a small commission. This would be at no additional cost to you.
SUPPLIES USED
- 4 Cup Glass Bowls – My favorite meal prep dishes. They are oven save and the perfect size for your meal prep needs!
- Half Sheet Pan – You can use a larger pan if you want, but your glass bowls might slide around, so this size works great!
STORING INSTRUCTIONS
As with most of my meal prep chicken bakes, you can let these cool, cover with a lid, and store in the fridge for up to 5 days.
REHEATING INSTRUCTIONS
These Greek Chicken Orzo Bakes can be reheated at any time! Just microwave them for 2-3 minutes when you’re ready to eat if you are packing these for work or on the go. They can also be reheated in the oven for 10 minutes at 350 degrees.
FREEZING INSTRUCTIONS
You can also freeze these Greek Orzo Chicken Bakes in an airtight container, just make sure to let them defrost before warming them up so that the bowls don’t crack.
More SFM Chicken Bakes
And many more! You can find them easily by typing Chicken Bakes in the search bar at the top of this page!
Get the Stay Fit Mom Cookbooks!
Macros included for all recipes and pre loaded in the apps for easy macro tracking!
Digital and hardcopies available!
Greek Chicken Orzo Bakes
Equipment
Ingredients
- 25 ounces boneless, skinless chicken breast
- 1/2 tablespoon olive oil
- 2 teaspoons Greek seasoning
- 15 tablespoons orzo, uncooked(5.25oz)
- 10 tablespoons diced tomatoes, I used canned
- 6 ounces spinach
- 2.5 ounces kalamata olives, sliced (15 large olives)
- 1 1/4 cups chicken broth
Optional Toppings:
- lemon slices
- feta
- Tzatziki Sauce
Instructions
- Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.
- Dice up chicken and add the olive oil and Greek seasoning. Mix well and set aside.
- In a microwave safe bowl heat up the spinach. I like to roughly chop the spinach and add about 1 tablespoon of water. Microwave uncovered 1-2 minutes until wilted.
- To each bowl add 3 tablespoons of orzo, 2 tablespoons diced tomatoes, 1/5 of the olives, 1/5 of the spinach, and 1/4 cup of chicken broth.
- Top each bowl with 5 ounces of chicken and some lemon slices(optional).
- Bake in the oven for 35-40 minutes, or until the internal temperature of the chicken reaches 165 degrees.
- Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.
- Let the casseroles sit for 5-10 minutes before consuming to allow juices to absorb into the orzo. The juices will absorb in the fridge and should reheat perfectly.
- Serve with feta or tzatziki sauce.
Notes
- Find in MyFitnessPal and the MacrosFirst apps by searching Stay Fit Mom Greek Chicken Orzo Bakes
Delicious recipe. Added some artichoke hearts and roasted red peppers. Needed to cook closer to 40 minutes. Loved it – thank you.
Hi! I would like to use pre-cooked chicken in this (like rotisserie chicken). Would it work to assemble everything except the chicken and bake and maybe add the chicken the last few minutes? Thanks!
Gosh it’s hard to say for sure. I think you could just bake them with the pre cooked chicken and they would be fine. But waiting and adding them the last 10-15 minutes would for sure prevent the chicken from drying out too much. You might just have to experiment some.
I don’t like olives, so I substitute artichoke hearts for something tangy/salty. I also added some diced zucchini & caulirice for extra volume without too many added calories!
This recipe is a staple in my meal prep! So easy and so delicious
These turned out so great! I used a DIY blend of spices for the Greek seasoning. Do you have a favorite Greek seasoning brand or do you make your own?
I’m glad you loved them. I have used Cavender’s and Kinder’s Greek seasonings and both are good.
Recipe states 5 servings but only 4 bowls are needed. Please clarify.
Hi Karen, the size of the bowls are 4 cups (32oz.). You need 5.
One of my favorites! I use about 2.5 oz by weight of baby spinach instead of 5 and it’s delicious!
Can you add frozen spinach?