Equipment

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5 Glass Bowls 32oz. (4 cup) size

1 Half Sheet Pan

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Ingredients

15 tablespoons orzo (uncooked (5.25oz))

25 tablespoons chicken broth ((1.56 cups))

25 ounces boneless, skinless chicken breast

1 teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

½ teaspoon onion powder

5 tablespoons light mayo (75g) or vegan mayo

⅓ cup plain, non fat Greek yogurt (75g) or TJ's cashew yogurt

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

½ cup mozzarella cheese (shredded (56g))

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

2. To each bowl add 3 tablespoons of orzo and 5 tablespoons of chicken broth.

3. Dice up the chicken and season with the salt, pepper, garlic powder and onion powder. Place 5 ounces of chicken in each bowl.

4. 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.

5. Evenly sprinkle the mozzarella cheese over the 5 bowls.

6. Bake in the oven for 35-40 minutes, or until the internal temperature of the chicken reaches 165 degrees.

7. Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.