Place the chicken, spices, and Greek yogurt in a mixing bowl. Combine well until all chicken is coated. Cover and place in the fridge to marinate while you prepare the rest of the ingredients.

Prepare the veggies and place in a microwave safe bowl. Cook on high for 3-4 minutes, until the veggies become soft (or sauté over the stove).

Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.

To each container add 2 tablespoons of rice, a pinch of salt, 1/5 of the can of tomatoes (about 4 tablespoons each bowl), 1/5 of the veggies (about 1/2 cup), and 1/4 cup of broth. Stir each bowl well.

Top each bowl with chicken (a little over 5 oz. each) and 1/2 tablespoon of butter.

Bake in the oven for about 40 minutes, or until the internal temperature of the chicken reaches 165 degrees and the rice is cooked.

Cool before covering and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.