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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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Alright, don’t linger, let’s task this greek orzo with chicken and kale menu with 20 substances which are undoubtedly easy to receive, and we have to process them at the very least through 6 ways. You should devote a while on this, so the resulting food could be perfect.

Composition Greek Orzo with chicken and kale:

1. Give for Chicken
2. You need 5-6 - boneless chicken thighs
3. Make ready 2-3 cloves - garlic crushed to a paste
4. Prepare 1 tsp for chilli flakes
5. Prepare 1 tbsp - olive oil
6. Provide 2 tsp for oregano
7. Give Orzo
8. Get 1 for onion finely chopped
9. You need 2 cloves garlic, crushed
10. You need 1 of red pepper, chopped
11. Prepare A few for handfuls of kale
12. You need 6-8 stalks flat leaf parsley - stalks and leaves separated
13. Make ready 1 tsp of chilli flakes
14. Make ready 2 tsp of oregano
15. Get 200 g of orzo
16. You need 600 ml - veg stock
17. You need 1 tin of chopped tomatoes
18. You need 3 tbsp tomato purée
19. Give 1 handful of feta
20. Provide Half - 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 step by step:

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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