Preparation

• Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.
• To each bowl add 2 tablespoons of rice and 1 tablespoon of orzo. Next add ¼ cup of broth and a small pinch of salt to each bowl.
• Dice up the chicken and season with the French onion soup mix. Place 5 ounces of chicken in each bowl, right in the center.
• Dice up the carrots into thin strips, along with the onions. Add to a non stick sauté pan over medium high heat. Cook until the onions start to caramelize. Season with the garlic powder and stir.
• Add the spinach and about 1 tablespoon of beef broth. Cover with a lid and let steam 2-3 minutes until the spinach is wilted and you can stir it in with the veggies. Turn off the heat.
• In a small mixing bowl combine the Greek yogurt and 2 tablespoons of broth. Stir it in with the veggies.
• Evenly distribute the veggie mixture into each of the 5 bowls, just placing it right on top of the chicken.
• Top each bowl with some of the fried onions.
• 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.