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.
Servings: 5
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.
Notes
Find these in both Myfitnesspal and Macrosfirst app by searching the food database for, "Stay Fit Mom Spinach Artichoke Chicken Orzo Bakes."
Nutrition
Serving: 1bowl | Calories: 428kcal | Carbohydrates: 30.6g | Protein: 44.3g | Fat: 13g