Name: Zesty Lemon Chicken & Veggie Orzo Stir Fry Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 3–4 boneless, skinless chicken breasts (1 lb), cubed; 1 bell pepper (any color), diced; 1 medium zucchini, sliced; 1 cup broccoli florets; 2 cloves fresh garlic, minced; 1 cup orzo pasta; 2 tbsp low-sodium soy sauce; 2 tbsp fresh lemon juice; 2 tbsp olive oil; Salt and pepper to taste

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Introduction

This Zesty Lemon Chicken & Veggie Orzo Stir Fry is a fresh and vibrant one-pan meal perfect for busy weeknights. Tender chicken, crisp vegetables, and zesty lemon juice come together with orzo pasta for a flavorful Mediterranean-inspired dish that everyone will love.

A white plate with three layers of food sits on a white marbled texture. The bottom layer is a bed of orzo pasta, shiny and golden. On top, there are chopped broccoli pieces, bright green and fresh. The third layer is chunks of cooked chicken breast, light brown with grill marks, scattered evenly. Around the chicken and broccoli, pieces of red and yellow bell pepper add bright color. The whole dish looks juicy and fresh, with tiny bits of herbs sprinkled lightly for extra color and texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3–4 boneless, skinless chicken breasts (1 lb)
2 cloves fresh garlic, minced
1 cup orzo pasta
1 bell pepper (any color), diced
1 medium zucchini, sliced
1 cup broccoli florets
2 tbsp low-sodium soy sauce
2 tbsp fresh lemon juice
2 tbsp olive oil
Salt and pepper to taste

Instructions

Step 1: Prepare your ingredients by washing and chopping all vegetables into bite-sized pieces. Cube the chicken into small even pieces.
Step 2: Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain and set aside.
Step 3: Heat olive oil in a large skillet over medium-high heat. Season the chicken cubes with salt and pepper, then add to the skillet. Cook until golden brown and cooked through, about 5-7 minutes.
Step 4: Stir in the minced garlic and cook for 1 minute until fragrant. Add the diced bell pepper, sliced zucchini, and broccoli florets. Sauté until the vegetables are tender-crisp, about 5 minutes.
Step 5: In a small bowl, mix the soy sauce and fresh lemon juice. Pour this sauce over the chicken and vegetables in the skillet. Stir to coat evenly.
Step 6: Add the cooked orzo to the skillet and gently toss all ingredients together. Heat through for 1-2 minutes, then remove from heat and serve.

Tips & Variations

Substitute chicken breasts with boneless thighs for juicier meat and richer flavor.
Add a pinch of red pepper flakes when sautéing garlic for a subtle spicy kick.
Use whole wheat orzo to boost the fiber content and add nuttiness.
Swap broccoli for green beans or snap peas based on preference or seasonality.

Storage

Store any 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. Adding a splash of water can help keep the orzo from drying out during reheating.

How to Serve

A white plate filled with a colorful orzo pasta dish featuring cooked chicken pieces on top. The orzo is light brown and mixed with small chunks of green broccoli and red and yellow bell peppers, all evenly spread. The chicken pieces are light golden brown and scattered across the pasta, giving a textured and hearty look. Everything sits on a white marbled surface, giving a clean and fresh feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free orzo or substitute with quinoa or rice to keep it gluten-free while maintaining a similar texture.

Can I prepare this dish ahead of time?

You can prepare all the ingredients ahead and store separately, then quickly sauté and combine before serving to keep everything fresh and vibrant.