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Ingredients
Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.
Dice up chicken and add the olive oil and Greek seasoning. Mix well and set aside.
In a microwave safe bowl heat up the spinach. I like to roughly chop the spinach and add about 1 tablespoon of water. Microwave uncovered 1-2 minutes until wilted.
To each bowl add 3 tablespoons of orzo, 2 tablespoons diced tomatoes, ⅕ of the olives, ⅕ of the spinach, and ¼ cup of chicken broth.
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.
Let the casseroles sit for 5-10 minutes before consuming to allow juices to absorb into the orzo. The juices will absorb in the fridge and should reheat perfectly.
Serve with feta or tzatziki sauce.