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In each bowl add 3 tbsp uncooked orzo, ⅓c chicken broth, and 5oz raw chicken seasoned with garlic powder, onion powder, salt and pepper.
In a separate larger bowl, add 2 handfuls of spinach, 1 can of artichokes (drained and chopped), ⅓c light mayo, ⅓c plain 0% Greek yogurt, and 30g grated parm cheese. Mix and divide evenly amongst 4 bowls.
Top each bowl with 20g shredded mozzarella.
Bake at 375 degrees for 40 minutes.