Greek Baked Orzo

• olive oil↗2 tablespoon
• onion, diced↗0.5
• arlic cloves, minced↗2
• red bell pepper, diced↗1
• kale, chopped↗2 cup
• dried oregano↗2 teaspoon
• red pepper flakes

  a tiny pinch of

• kosher salt↗1 teaspoon
• tomato paste↗3 tablespoon
• uncooked orzo1 cup
• one 14-ounce can diced fire-roasted tomatoes14
• cooked chicken or chickpeas↗1 cup
• vegetable or chicken broth2.5 cup
• butter↗1
• feta for topping↗0.5 cup
• dill for topping↗3 tablespoon
• lemon squeezies for serving

Step-by-step instructions

1. 1

   Preheat the oven to 400 degrees.

2. 2

   In a large oven-safe skillet, heat the oil over medium heat. Add the onion. Saute for 5 minutes or until soft.

3. 3

   Add the garlic, red pepper, kale, oregano, red pepper flakes, and salt. Saute for 5 minutes or until the kale is wilted.

4. 4

   Add the tomato paste. Saute for 1-2 minutes.

5. 5

   Add the orzo, canned tomatoes, chicken or chickpeas, and broth. Bring to a simmer.

6. 6

   Bake for 10-15 minutes until the orzo is soft.

7. 7

   Finish by stirring in butter, crumbling feta over the top, and dusting with some fresh dill, lemon juice, and freshly ground black pepper. YEAH BABY.