Spinach Artichoke Chicken Orzo Bakes
on Apr 21, 2024, Updated Jan 12, 2025
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These creamy and delicious Spinach Artichoke Chicken Orzo Bakes are packed full of protein and flavor! There is something so great about making a meal prep recipe to have on hand to eat throughout the week. Making these ahead of time will save you on those busy days and keep you full and satisfied.
Nutritional Information / Macros
Makes 5 servings
Serving size: 1 bowl
428 cals
44.3p / 30.6c / 13f
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Ingredients
- Orzo
- Chicken broth
- Boneless, skinless chicken breast
- Salt
- Pepper
- Garlic powder
- Onion powder
- Light mayo
- Plain, non fat Greek yogurt
- Dijon mustard
- Spinach
- Artichoke hearts in water
- Feshly grated parmigiano reggiano
- Mozzarella cheese
What is Orzo?
What is orzo? It’s actually a small pasta shaped like a grain! If you’re a pasta lover, try it out! It cooks quicker than rice and is so good! It’s perfect in creamy meals like this one!
Orzo bakes are always a hit with those who try them. If you struggle to get your rice bakes to cook completely, sub in orzo!
REHEATING INSTRUCTIONS
These bowls can easily be reheated right in the microwave for 2-3 minutes. If you prefer, preheat the oven to 350º and warm them back up for about 10 minutes for a delicious meal in minutes.
FREEZING INSTRUCTIONS
Easily freeze these Spinach Artichoke Chicken Orzo Bakes. Let them cool, cover with the lid, and store for up to a month in the freezer. Make sure you always let the bowls defrost a little bit before putting them in the microwave so they don’t crack.
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MEAL PREP SUPPLIES USED
4 cup glass bowls -Make sure the bowls you’re purchasing are oven safe. They will say so on the label if purchasing in store.
Half size sheet pan – This is the perfect size for 5, 4 cup glass bowls. You can, of course, use a full size sheet pan but your bowls will slide around.
Meat Thermometer – This will help you make sure your chicken is thoroughly cooked when the internal temperature reaches 165º.
WHERE TO BUY THE STAY FIT MOM MEAL PREP COOKBOOKS
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Spinach Artichoke Chicken Orzo Bakes
Equipment
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
- Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.
- To each bowl add 3 tablespoons of orzo and 5 tablespoons of chicken broth.
- Dice up the chicken and season with the salt, pepper, garlic powder and onion powder. Place 5 ounces of chicken in each bowl.
- 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.
- Evenly sprinkle the mozzarella cheese over the 5 bowls.
- 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.
Can I sub a chickpea orzo?
Hi Anne, I haven’t personally tried it so I can’t say for sure. If you do try let me know please. Thanks!
I’ve made this before and loved it, I love orzo! Next time I was thinking of using frozen chopped spinach, any modifications if I do that?
You might want to reduce the liquid slightly since the frozen spinach will create more in the bowl. But I can’t say for sure how much. It might work just fine with the frozen spinach and no modifications.
Great recipe!
Soooo delicious!!! I reserve the liquid from the marinated artichokes to use with the broth. I add sun dried tomatoes and swap the greek yogurt for cottage cheese. I did a double batch (10 servings) in a 10×15 glass dish like a casserole, then portioned out into bowls after it cooked. Love, love, love these recipes!
Hello!
What are the cooking instructions if you want to make this in one pot?
Hi Priscilla, the bake time should be the same in a large casserole dish.
It’s so good! This is our second time meal-prepping it, and it was tasty and hearty enough to have ready for a busy Monday lunch. We will be making it again. I saw the nutrient breakdown but didn’t see any fiber listed, as I assume the 13 f is fat. Am I reading that correctly? I would love to know how much fiber is in one serving. Thank you!
Hi Nicole, I’m glad you love the recipe. Yes the 13 f is for fat grams. This one has 3.5g fiber per bowl.
If I was going to leave out the orzo, how much broth would I need to add or would I not need it since there is no pasta in it?
If you remove the orzo, remove all the broth too.
Looks delicious! Would riced cauliflower work as an orzo sub? Would I still omit the broth?
Hi Brittany, I would omit the broth if using cauliflower rice. Then I think it will just be nice and creamy and work just fine.
Made this recently and it was amazing. It is a new favorite and will be making it often
This is fantastic! Great flavor and taste!
Amazing!!!