These creamy Spinach Artichoke Chicken Orzo Bakes are protein-packed and full of flavor. They make an ideal meal-prep option to have on hand for busy weekdays—prepare them ahead to save time and enjoy satisfying, ready-to-eat meals all week long.
Nutritional Information / Macros
Makes 5 servings
Serving size: 1 bowl
428 calories
Protein 44.3g / Carbs 30.6g / Fat 13g
How to Find in the MyFitnessPal or MacrosFirst App
Search the food database in either app for “Stay Fit Mom Spinach Artichoke Chicken Orzo Bakes” to find the preloaded entry and macros.
Ingredients
- Orzo (uncooked)
- Chicken broth
- Boneless, skinless chicken breast
- Salt
- Pepper
- Garlic powder
- Onion powder
- Light mayonnaise
- Plain nonfat Greek yogurt
- Dijon mustard
- Spinach, chopped
- Artichoke hearts (in water), drained and diced
- Freshly grated Parmigiano-Reggiano
- Mozzarella cheese, shredded
What is Orzo?
Orzo is a small rice-shaped pasta that cooks faster than rice and works beautifully in creamy bakes like this one. If you’ve had trouble getting rice-based bakes to cook through, substitute orzo for a reliable, tender texture.
Reheating Instructions
Reheat these bowls in the microwave for 2–3 minutes. Alternatively, warm them in a 350°F (175°C) oven for about 10 minutes for a crispier finish.
Freezing Instructions
These Spinach Artichoke Chicken Orzo Bakes freeze well. Allow them to cool, cover with lids, and store in the freezer for up to one month. Partially defrost before microwaving to prevent containers from cracking.
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Meal Prep Supplies Used
4-cup glass bowls — make sure they are labeled oven-safe.
Half sheet pan — fits five 4-cup bowls securely while baking.
Meat thermometer — use this to ensure chicken reaches an internal temperature of 165°F (74°C).
Where to Buy the Stay Fit Mom Meal Prep Cookbooks
The Stay Fit Mom macro-friendly cookbooks are sold exclusively on the Stay Fit Mom website and are available in digital or combined digital + hardcopy formats. They include many meal-prep recipes with macros and app entries preloaded.
Spinach Artichoke Chicken Orzo Bakes
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Equipment
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Glass bowls (oven-safe)
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Half sheet pan
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Meat thermometer
Ingredients
- 15 tablespoons orzo (uncooked — about 5.25 oz)
- 25 tablespoons chicken broth (about 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 (about 75g)
- 1/3 cup plain nonfat Greek yogurt (about 75g)
- 1 tablespoon Dijon mustard
- 2 handfuls spinach, chopped (about 75g)
- 13.75 oz. artichoke hearts (in water), drained and diced
- 30 g freshly grated Parmigiano-Reggiano
- 1/2 cup mozzarella cheese, shredded (about 56g)
Instructions
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Preheat the oven to 350°F (175°C). Arrange five oven-safe containers on a half sheet pan.
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Divide the orzo and chicken broth among the bowls: add 3 tablespoons of orzo and 5 tablespoons of chicken broth to each bowl.
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Dice the chicken and season with salt, pepper, garlic powder, and onion powder. Place 5 ounces of seasoned chicken into each bowl.
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In a mixing bowl, combine light mayo, Greek yogurt, Dijon mustard, chopped spinach, diced artichoke hearts, and grated Parmigiano-Reggiano. Mix well, then divide the mixture evenly and spoon it over the chicken in each bowl.
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Sprinkle shredded mozzarella evenly over each bowl.
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Bake for 35–40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
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Allow the bowls to cool before covering and refrigerating. Reheat in the microwave for 2–3 minutes when ready to eat.
Notes
Nutrition
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