Lemon Chicken & Veggie Orzo Stir Fry Recipe

Introduction

This Lemon Chicken & Veggie Orzo Stir Fry is a bright and flavorful dish perfect for a quick weeknight dinner. Tender chicken, vibrant vegetables, and zesty lemon come together with orzo pasta for a satisfying and wholesome meal.

Ingredients

• 1 pound boneless, skinless chicken breast, diced
• 1 cup orzo pasta
• 2 cups mixed vegetables (bell peppers, carrots, broccoli)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon oregano
• Salt and pepper, to taste
• ¼ cup chicken broth or low-sodium broth
• Optional: Fresh parsley for garnish

Instructions

1. Step 1: In a medium saucepan, bring 4 cups of salted water to a boil. Add the orzo and cook according to package instructions, about 8-10 minutes. Drain and set aside.
2. Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the diced chicken with salt, pepper, and oregano. Add the chicken to the skillet and sauté until cooked through, about 5-7 minutes. Remove from the skillet and set aside.
3. Step 3: In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and mixed vegetables, cooking for 3-4 minutes until the vegetables are tender but still vibrant.
4. Step 4: Return the cooked chicken to the skillet. Add the drained orzo, lemon juice, lemon zest, and chicken broth. Stir well and cook for an additional 2-3 minutes to heat through.
5. Step 5: Taste the stir fry and adjust seasoning with more salt, pepper, or lemon juice as desired.
6. Step 6: Transfer to a serving dish and garnish with fresh parsley if using. Serve warm.

Tips & Variations

• Use any combination of your favorite vegetables, such as zucchini or snap peas, to customize the dish.
• For extra flavor, add a sprinkle of grated Parmesan cheese before serving.
• Substitute chicken breast with thigh meat for a juicier texture.
• If you prefer, cook the orzo directly in the chicken broth for a richer taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Add a splash of broth or water if the dish seems dry when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, small shapes like couscous, Israeli couscous, or small macaroni work well as substitutes and will cook similarly.

Is this dish suitable for meal prep?

Absolutely! It stores well and makes a balanced, tasty meal for several days. Keep it refrigerated and reheat before eating.

Lemon Chicken & Veggie Orzo Stir Fry Recipe

Print Recipe

★★★★★

4.9 from 144 reviews

A vibrant and flavorful Lemon Chicken & Veggie Orzo Stir Fry combining tender chicken breast, colorful mixed vegetables, and delicate orzo pasta all infused with bright lemon zest and juice. This quick and easy skillet meal is perfect for a healthy weeknight dinner loaded with protein, veggies, and zesty freshness.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Protein

• 1 pound boneless, skinless chicken breast, diced

Pasta

• 1 cup orzo pasta

Vegetables

• 2 cups mixed vegetables (bell peppers, carrots, broccoli)
• 2 cloves garlic, minced

Flavors & Liquids

• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 1 teaspoon oregano
• Salt and pepper, to taste
• ¼ cup chicken broth or low-sodium broth

Optional Garnish

• Fresh parsley for garnish

Instructions

1. Cook Orzo: In a medium saucepan, bring 4 cups of salted water to a boil. Add the orzo pasta and cook according to package instructions, approximately 8-10 minutes until al dente. Drain the orzo and set aside to keep warm.
2. Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the diced chicken breast with salt, pepper, and oregano. Add the chicken to the skillet and sauté for about 5-7 minutes until cooked through and no longer pink in the center. Remove the chicken from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and mixed vegetables. Cook for 3-4 minutes, stirring occasionally, until the vegetables are tender but still maintain their vibrant color and slight crispness.
4. Combine Ingredients: Return the cooked chicken to the skillet with the vegetables. Add the drained orzo, lemon juice, lemon zest, and chicken broth. Stir thoroughly to combine all ingredients. Cook for an additional 2-3 minutes, allowing the flavors to meld and the dish to heat through evenly.
5. Adjust Seasoning: Taste the stir fry and adjust seasoning as desired by adding extra salt, pepper, or lemon juice to suit your preference.
6. Serve: Transfer the lemon chicken and veggie orzo stir fry to a serving dish or individual bowls. Optionally, garnish with fresh parsley for a bright, fresh finish before serving.

Notes

• Use low-sodium chicken broth to control the sodium levels in the dish.
• You can substitute mixed vegetables with any favorite vegetables like zucchini, snap peas, or spinach.
• For a dairy-free and gluten-free option, ensure the orzo is substituted with gluten-free pasta or rice.
• To add extra flavor, consider adding a pinch of crushed red pepper flakes for mild heat.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.

Keywords: lemon chicken, orzo pasta, vegetable stir fry, healthy dinner, quick recipe, Mediterranean chicken, weeknight meal