Lemon Chicken & Veggie Orzo Stir Fry is a bright and colorful dish that packs a punch of flavor. With tender chicken, vibrant veggies, and zesty lemon, this meal is both wholesome and delicious. It’s perfect for a weeknight dinner or a special occasion, and it comes together in no time.
Why Make This Recipe
This recipe is perfect for many reasons. First, it’s quick and easy to prepare, making it ideal for busy evenings. Second, it is packed with nutritious ingredients like chicken and fresh vegetables. Lastly, the lemon adds a refreshing taste that can brighten up any meal. Plus, it’s a one-pan dish, which means less cleanup!
How to Make Lemon Chicken & Veggie Orzo Stir Fry
Ingredients:
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup broccoli florets
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional for heat)
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Directions:
- Boil the orzo according to package instructions. Once cooked, drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken, garlic powder, salt, and black pepper. Cook until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the remaining olive oil, zucchini, bell pepper, and broccoli. Sauté for 3-4 minutes, until the vegetables are tender but still crisp.
- Add the cooked orzo and chicken back into the skillet. Stir in the lemon juice, lemon zest, oregano, and red pepper flakes. Cook for another 2 minutes, stirring well.
- Sprinkle with Parmesan cheese and fresh parsley. Serve warm and enjoy!
How to Serve Lemon Chicken & Veggie Orzo Stir Fry
Serve your Lemon Chicken & Veggie Orzo Stir Fry warm, straight from the skillet. It makes a great main dish and can be paired with a simple green salad or fresh bread. For added zing, serve with extra lemon wedges on the side.
How to Store Lemon Chicken & Veggie Orzo Stir Fry
To store leftovers of your Lemon Chicken & Veggie Orzo Stir Fry, let it cool to room temperature first. Then, place it in an airtight container and keep it in the refrigerator. It should be good for up to three days. To reheat, simply warm it in a skillet over medium heat until heated through.
Tips to Make Lemon Chicken & Veggie Orzo Stir Fry
- Feel free to add other vegetables such as carrots or snap peas for extra color and nutrition.
- Use fresh lemon juice and zest for the best flavor.
- If you love a bit of heat, don’t skip the red pepper flakes!
- For a gluten-free version, substitute the orzo with gluten-free pasta.
Variation
For those who prefer a vegetarian option, you can replace the chicken with tofu or chickpeas. Add extra veggies like spinach or asparagus to make a hearty dish that everyone will love.
FAQs
Q: Can I use other types of pasta instead of orzo?
A: Yes! You can use any small pasta like ditalini or couscous.
Q: Is this dish healthy?
A: Yes! It contains lean protein from chicken and plenty of vegetables, making it a balanced meal.
Q: Can I make this dish ahead of time?
A: While it’s best fresh, you can prepare the ingredients ahead of time and cook them when you’re ready to serve.
Feel free to experiment with flavors and ingredients to make this dish your own. Enjoy your cooking adventure with Lemon Chicken & Veggie Orzo Stir Fry!
Lemon Chicken & Veggie Orzo Stir Fry
Ingredients
For the stir fry
- 1 cup orzo pasta small pasta shape
- 2 tablespoons olive oil divided
- 1 pound chicken breast, diced lean protein
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 cup broccoli florets
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon lemon zest
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional for heat
- ¼ cup grated Parmesan cheese for topping
- to taste Fresh parsley for garnish
Instructions
Preparation
- Boil the orzo according to package instructions. Once cooked, drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken, garlic powder, salt, and black pepper. Cook until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set it aside.
Cooking
- In the same skillet, add the remaining olive oil, zucchini, bell pepper, and broccoli. Sauté for 3-4 minutes until the vegetables are tender but still crisp.
- Add the cooked orzo and chicken back into the skillet. Stir in the lemon juice, lemon zest, oregano, and red pepper flakes. Cook for another 2 minutes, stirring well.
- Sprinkle with Parmesan cheese and fresh parsley. Serve warm and enjoy!
