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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
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Ingredients
  

Main Ingredients

  • 2 tablespoon olive oil
  • 0.5 medium onion, diced
  • 2 clove garlic, minced
  • 1 medium red bell pepper, diced
  • 2 cup kale, chopped
  • 2 teaspoon dried oregano
  • 0.125 pinch red pepper flakes
  • 1 teaspoon kosher salt
  • 3 tablespoon tomato paste
  • 1 cup uncooked orzo
  • 14 ounce can diced fire-roasted tomatoes
  • 1 cup cooked chicken or chickpeas
  • 2.5 cup vegetable or chicken broth
  • 1 tablespoon butter (optional)
  • 0.5 cup feta for topping (optional)
  • 3 tablespoon 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 recipe is easily customizable—try it with chickpeas for a vegetarian version or add red wine for extra flavor.