Greek baked orzo
Lightly tomato-sauced orzo baked in a skillet with red peppers, kale, chicken or chickpeas, topped with feta, lemon juice, and fresh dill.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 0.5 onion yellow onion diced
- 2 cloves garlic minced
- 1 red bell pepper red bell pepper diced
- 2 cups kale chopped
- 2 teaspoons dried oregano
- 0.125 teaspoons red pepper flakes a tiny pinch
- 1 teaspoon kosher salt
- 3 tablespoons tomato paste
- 1 cup uncooked orzo
- 14 ounces fire-roasted diced tomatoes canned
- 1.5 cups cooked chicken or chickpeas
- 2.5 cups vegetable or chicken broth
- 1 tablespoon butter optional
- 0.5 cup feta cheese for topping, optional
- 3 tablespoons fresh dill for topping, optional
- 1 lemon lemon juice for serving, optional
Instructions
Preparation Steps
- Preheat the oven to 400 degrees Fahrenheit.
- In a large oven-safe skillet, heat the olive oil over medium heat and sauté the diced onion for about 5 minutes until soft.
- Add the minced garlic, diced red bell pepper, chopped kale, dried oregano, red pepper flakes, and kosher salt. Sauté for 5 minutes until the kale wilts.
- Stir in the tomato paste and cook for 1-2 minutes.
- Add the uncooked orzo, canned diced fire-roasted tomatoes, cooked chicken or chickpeas, and broth. Bring to a simmer.
- Transfer to the oven and bake for 10-15 minutes, or until the orzo is soft.
- Finish by stirring in butter, crumbling the feta cheese on top, then dust with fresh dill and a squeeze of lemon juice before serving.
Notes
This dish can easily be made vegetarian by using chickpeas instead of chicken. Leftovers reheat beautifully for a quick lunch.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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