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.
Prep
: 10
Total
: 25 minutes
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-oz can
- 1 cup 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)
Instructions
Preparation Steps
- Preheat the oven to 400 degrees.
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion. Saute for 5 minutes or until soft.
- Add the garlic, red bell 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 (if using), crumbling feta over the top, and dusting with fresh dill. Serve with lemon wedges.
Notes
This recipe is easily customizable—try it with chickpeas for a vegetarian version or add olives and spinach for extra flavor and nutrients.