This baked spring orzo is the weeknight dinner you’ve been looking for. One pan, minimal prep, and it’s packed with protein. Think creamy lemon orzo baked with zucchini, cherry tomatoes, green peas, garlic, and a big hunk of sheep’s milk feta nestled right in the center. It’s giving spring vibes and it could not be easier.
This is Episode 3 of Dinner Diaries — my series all about real, doable dinners for busy moms who want to eat well without spending an hour in the kitchen every night. If you missed Episodes 1 and 2, links are at the bottom!
Why You’ll Love This Recipe
- One dish, easy cleanup
- Ready in about 40 minutes
- High protein thanks to rotisserie chicken (or swap for chicken sausage or white beans)
- Naturally creamy from the melted feta — no heavy cream needed
- Great for meal prep, stores well in the fridge
- Kid-approved
Ingredients (4–5 Servings)
Base
- 1 cup dry orzo
- 1½ cups bone broth (chicken bone broth adds extra protein and flavor)
- 1 medium zucchini, sliced into half moons
- 1 cup cherry tomatoes
- 1 cup frozen green peas (no need to thaw)
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Drizzle of olive oil
Protein — Choose One
- 1 lb rotisserie chicken, shredded (easiest hack — just grab it from the store)
- OR chicken sausage, sliced
- OR 1 can white beans for a meatless night
For the Top
- Half a block of sheep’s milk feta (nestle it in the center before baking)
- Optional: extra crumbled feta or parmesan to finish
Instructions
- Preheat oven to 425°F.
- Add orzo, bone broth, zucchini, cherry tomatoes, frozen peas, garlic, lemon zest, lemon juice, Italian seasoning, salt, pepper, and a drizzle of olive oil to a baking dish. Give it one good stir.
- Nestle the block of feta right in the center.
- Bake uncovered for 35–40 minutes, until the orzo is tender and most of the liquid is absorbed. Check it around 30 minutes — if it looks dry, add a splash more broth.
- Pull it out, smash the feta and mix it throughout. Stir in your protein of choice.
- Top with extra feta or parmesan if you want. Serve immediately.
Pro Tips
- Bone broth instead of regular broth = extra protein and way more flavor
- Rotisserie chicken is the move on busy nights. No cooking, just shred and stir in at the end
- Don’t skip the lemon. It brightens the whole dish
- Leftovers reheat great with a splash of broth or water to loosen it up
More from Dinner Diaries
- Dinner Diaries Episode 1 — Street Corn Pasta
- Dinner Diaries Episode 2 — Baked Feta Gnocchi
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