Greek Beef and Orzo Lighter Recipe
Lighten up your weeknight dinners with this flavorful Greek Beef and Orzo Lighter Recipe, a perfect blend of hearty and fresh Mediterranean-inspired ingredients. Featuring tender ground lean beef, creamy orzo pasta, and a vibrant tomato-based sauce infused with aromatic oregano, zesty lemon juice, and a hint of warming cinnamon, this dish offers a balanced and satisfying meal in just 45 minutes. The addition of fresh parsley and optional crumbled feta cheese brings a bright, tangy finish, while using low-sodium chicken broth keeps it lighter without compromising flavor. Quick, wholesome, and loaded with Greek flair, this one-pan wonder is ideal for busy nights when you crave comfort with a healthier twist. Perfect for SEO keywords like "healthy Greek recipes," "Mediterranean pasta dish," and "easy one-pan dinner."
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Recipe Information
Ingredients
- 500 grams Ground lean beef
- 250 grams Orzo pasta
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 400 grams Canned diced tomatoes
- 500 milliliters Low-sodium chicken broth
- 2 tablespoons Lemon juice
- 1 teaspoon Dried oregano
- 0.5 teaspoons Ground cinnamon
- 2 tablespoons Fresh parsley, chopped
- 50 grams Crumbled feta cheese (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain, rinse with cool water, and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Increase the heat to medium-high and add the ground lean beef to the skillet. Cook, breaking it up with a wooden spoon, until browned and fully cooked through, about 5-7 minutes. Drain any excess grease if necessary.
Stir in the canned diced tomatoes, chicken broth, lemon juice, oregano, cinnamon, salt, and black pepper. Bring the mixture to a gentle simmer.
Reduce the heat to low and stir in the cooked orzo. Let the mixture cook for 5-7 minutes, allowing the flavors to meld together and the sauce to slightly thicken.
Remove the skillet from the heat and stir in the fresh parsley.
Serve warm in bowls, topped with optional crumbled feta cheese for a tangy garnish, if desired.
Nutrition Facts
Calories |
2325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 3939 mg | 171% | |
| Total Carbohydrate | 222.8 g | 81% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 24.7 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 1135 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
