Baked Greek Orzo Skillet
Ingredients
- 2 tablespoons olive oil
- 1/2 onion diced
- 2 garlic cloves minced
- 1 red bell pepper diced
- 2 cups kale chopped
- 2 teaspoons dried oregano
- Pinch of red pepper flakes
- 1 teaspoon salt
- 3 tablespoons tomato paste
- 1 cup uncooked orzo pasta
- 1 can 14 ounces diced fire-roasted tomatoes
- 1 –2 cups cooked chicken or chickpeas for a vegetarian option
- 2 1/2 cups vegetable or chicken broth
- 1 –2 tablespoons butter optional, for richness
- 1/2 cup crumbled feta cheese optional
- 3 tablespoons fresh dill chopped (optional)
- Lemon wedges for serving (optional)
Instructions
- Preheat Oven: Set the oven to 200°C / 400°F.
- Sauté Vegetables: In a large oven-safe skillet, heat olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened.
- Add Flavour: Stir in garlic, red pepper, kale, oregano, red pepper flakes, and salt. Cook for 5 minutes until the kale wilts.
- Build the Base: Mix in tomato paste and sauté for 1–2 minutes to release the flavours.
- Combine Ingredients: Add orzo, diced tomatoes, cooked chicken or chickpeas, and broth. Bring to a gentle simmer.
- Bake: Place the skillet in the oven and bake for 10–15 minutes, or until the orzo is tender.
- Finish: Stir in butter if using. Top with crumbled feta, fresh dill, a squeeze of lemon juice, and freshly ground black pepper. For softer feta, return the skillet to the oven for an extra 5 minutes.
Notes
This Greek-inspired baked orzo is a hearty, one-pan meal perfect for lunch or dinner. The combination of kale, roasted red pepper, and fire-roasted tomatoes gives it vibrant flavor, while feta and dill add a fresh, Mediterranean finish. Perfect for meal prep or entertaining.