Lemon Chicken and Veggie Orzo Stir Fry
Diced chicken, orzo, and vegetables cooked in one skillet and finished with lemon, oregano, and Parmesan.
Equipment
- Large skillet
- Medium pot
- Cutting board
- Instant-read thermometer
- zester
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 2 tbsp olive oil divided
- 1 lb boneless skinless chicken breast diced
- 1 tsp garlic powder
- 1 ¼ tsp salt 1 teaspoon for the pasta water and 1/4 teaspoon for the chicken
- ¼ tsp black pepper
- 1 medium zucchini diced
- 1 medium red bell pepper diced
- 1 cup broccoli florets cut small
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp dried oregano
- ¼ tsp red pepper flakes optional
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley chopped
Instructions
Cooking
- Boil the orzo. Cook the orzo in salted water for about 9 minutes, drain, and set aside.
- Brown the chicken. Season the chicken, then cook in 1 tablespoon of oil over medium high heat for 5 to 6 minutes until golden and 165 degrees F. Move to a plate.
- Cook the vegetables. Cook the zucchini, pepper, and broccoli in the remaining oil for 3 to 4 minutes until crisp tender.
- Combine. Stir in the orzo, chicken, lemon juice, zest, oregano, and pepper flakes and heat for 2 minutes.
- Finish. Top with the Parmesan and parsley and serve hot.
Notes
Substitutions: Use gluten free orzo for a gluten free version, and carrots or snap peas in place of the broccoli.
Tips: Cut the chicken into even pieces and stir in the lemon at the end to keep the flavor fresh.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F. Do not freeze.