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 cup onion, diced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 cups kale, chopped
- 2 teaspoons dried oregano
- 0.125 pinch red pepper flakes tiny pinch
- 1 teaspoon kosher salt
- 3 tablespoons tomato paste
- 1 cup uncooked orzo
- 14 ounces canned fire-roasted tomatoes, diced one 14-ounce can
- 1 cup cooked chicken or chickpeas 1-2 cups
- 2.5 cups vegetable or chicken broth
- 1 tablespoon butter (optional)
- 0.5 cup feta for topping (optional)
- 3 tablespoons fresh dill for topping (optional)
Instructions
Preparation Steps
- Preheat the oven to 400 degrees.
- In a large oven-safe skillet, heat the oil over medium heat. Add the onion. Saute for 5 minutes or until soft.
- Add the garlic, red pepper, kale, oregano, red pepper flakes, and salt. Saute for 5 minutes or until the kale is wilted.
- Add the tomato paste. Saute for 1-2 minutes.
- Add the orzo, canned tomatoes, chicken or chickpeas, and broth. Bring to a simmer.
- Bake for 10-15 minutes until the orzo is soft.
- Finish by stirring in butter, crumbling feta over the top, and dusting with some fresh dill, lemon juice, and freshly ground black pepper.
Notes
This dish is versatile—try it with chicken, chickpeas, or even swap in quinoa for a gluten-free option. Leftovers reheat beautifully!
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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