Lemon Chicken Veggie Orzo Stir Fry (Print-Friendly Format)
Juicy chicken, vibrant veggies, and orzo tossed in a tangy lemon skillet for fresh, quick dinners.
# Required Ingredients:
→ Main Components
01 -
200 g orzo pasta
02 -
450 g boneless, skinless chicken breasts, cut into bite-sized pieces
03 -
2 tablespoons olive oil
→ Vegetables
04 -
1 bell pepper, sliced
05 -
1 zucchini, sliced
06 -
100 g broccoli florets
→ Aromatics and Seasonings
07 -
2 garlic cloves, minced
08 -
1 lemon, juiced and zested
09 -
1 teaspoon dried oregano
10 -
Salt and black pepper, to taste
11 -
Fresh parsley, chopped, for garnish
# How to Make It:
01 -
Prepare orzo pasta in a pot of boiling salted water according to package directions until al dente. Drain and set aside.
02 -
In a large skillet, heat olive oil over medium-high heat. Add chicken pieces, season with salt, pepper, and dried oregano. Sauté for 5 to 7 minutes until golden and cooked through.
03 -
Add sliced bell pepper, zucchini, and broccoli florets to the skillet. Sauté for 4 to 5 minutes, stirring occasionally, until vegetables are tender-crisp.
04 -
Stir in minced garlic and cook for 1 minute, allowing the aroma to release.
05 -
Add the cooked orzo, lemon juice, and lemon zest to the skillet. Toss gently to combine and heat through evenly.
06 -
Remove from heat. Garnish with chopped fresh parsley and serve warm.
# Additional Information:
01 -
Add a splash of chicken broth when tossing the orzo and vegetables for extra depth of flavor.
02 -
Experiment with other seasonal vegetables such as snap peas or mushrooms.
03 -
Store leftovers in an airtight container for up to three days—ideal for meal prep.