Loaded with the delicious flavors of the Mediterranean, and prepared in just ONE skillet, this Creamy Baked Vegan Mediterranean Chick’n & Orzo is the perfect simple and comforting meal that comes together in just 30 minutes!
Ingredients
2 TBS avocado oil, divided
10 oz vegan chicken
1 small onion, diced
2½ cups fresh tomatoes, chopped
6 cloves garlic, minced
¾ cup roasted red peppers, drained and chopped
½ cup artichoke hearts, drained and chopped
⅓ cup kalamata olives, cut in half
2 cups packed kale, roughly chopped
1 cup orzo
3 cups prepared vegan chicken broth or vegetable broth
¾ cup vegan mozzarella shreds
½ tsp each : dried basil, dried oregano, red pepper flakes, salt, and pepper
Lemon zest and fresh lemon, for serving
Fresh dill, for serving
Vegan feta, for serving
Instructions
Preheat oven to 425 degrees
In a large oven safe skillet on medium hight, add 1 tablespoon of avocado oil. Once the oil is hot, add vegan chicken strips and cook until warmed through, about 5-6 minutes. Remove from the skillet, chop into bite size pieces, and set aside.
In the same skillet on medium high heat, add remaining tablespoon of avocado oil, onions, and tomatoes. Cook, stirring often, until the onions are translucent and the tomatoes have cooked down a bit, about 5 minutes. Add garlic and cook until it's fragrant, another 2 minutes. Add in the roasted red peppers, artichoke hearts, olives, kale, orzo, broth, mozzarella, seasonings, and cooked vegan chick'n. Give it a good mix to combine and bring to a light simmer.
Once simmering, transfer the skillet into the preheated oven and bake until the orzo is tender and the liquid has absorbed, about 15 minutes.
Finish with the zest of one lemon, a squeeze of fresh lemon juice, crumbled vegan feta, and some fresh dill. ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/skillet-baked-vegan-mediterranean-inspired-chickn-orzo/