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Jump To Recipe • Print Recipe. Lightly tomato-sauced-up orzo baked in a skillet with red peppers, kale, chicken - or chickpeas - and a topping of feta, lemon juice, and fresh dill is something that I am never disappointed to eat on a chilly weeknight in November. Greek Orzo Salad is perfect to make year-round and it goes perfectly with grilled chicken.

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Ingredients requirements for Greek Orzo with chicken and kale:

1. Get Chicken
2. Provide - boneless chicken thighs
3. Provide garlic crushed to a paste
4. Need of chilli flakes
5. You need - olive oil
6. Need - oregano
7. Prepare of Orzo
8. Take for onion finely chopped
9. Give of garlic, crushed
10. Require for red pepper, chopped
11. Require of handfuls of kale
12. Need flat leaf parsley - stalks and leaves separated
13. Take of chilli flakes
14. Need oregano
15. Require orzo
16. Make ready veg stock
17. Take of chopped tomatoes
18. Prepare for tomato purée
19. Prepare - feta
20. Get - a lemon

Greek Lemon Chicken & Potatoes Recipe - How to Make Greek Lemon, Garlic & Herb Chicken and Potatoes. This Greek orzo salad topped with succulent grilled chicken is a fantastic recipe for an easy lunch or light dinner and makes an excellent packed lunch. I have eaten this Greek orzo salad every day this week. And I don't think I'm going to stop anytime soon.

Greek Orzo with chicken and kale start cooking:

1. Prep the chicken by placing the thighs in an oven proof dish- mix the garlic, chilli, oregano, oil and seasoning and coat the chicken. Cover with foil and bake at 180 degrees for 15 minutes. Remove the foil. Turnover the chicken and bake open for another 5 minutes.
2. Heat some oil in an ovenproof skillet. Fry off the onions until soft.
3. Add the garlic, pepper, kale, chopped parsley stalks and seasoning and fry for 3-4 minutes until starting to soften. Meanwhile, remove the chicken from the oven and chop into small pieces.
4. Add the orzo, tomato purée, tinned tomatoes, chicken and veg stock. Mix well.
5. Sprinkle the feta on the top and bake covered in the oven at 180 degrees for 12 - 15 minutes.
6. Remove from the oven, sprinkle the parsley leaves and a squeeze of lemon. Serve with a green salad.

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