Lemon Chicken Veggie Orzo Stir (Print)
Zesty chicken, crisp veggies, and tender orzo unite for an easy, bright skillet dinner ready in minutes.
# Ingredients:
→ Main Ingredients
01 -
2 cups orzo pasta
02 -
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
03 -
2 tablespoons olive oil
04 -
1 bell pepper, sliced
05 -
1 zucchini, sliced
06 -
1 cup broccoli florets
07 -
2 cloves garlic, minced
08 -
1 lemon, juiced and zested
09 -
1 teaspoon dried oregano
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Garnish
12 -
Fresh parsley, chopped
# Steps:
01 -
Cook orzo pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain thoroughly and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt, black pepper, and dried oregano, and sauté for 5 to 7 minutes until golden and fully cooked.
03 -
Add sliced bell pepper, zucchini, and broccoli florets to the skillet. Stir-fry for 4 to 5 minutes, allowing the vegetables to become tender-crisp.
04 -
Stir in minced garlic and cook for 1 minute until aromatic.
05 -
Add cooked orzo, freshly squeezed lemon juice, and lemon zest to the skillet. Mix thoroughly to combine all components and heat through.
06 -
Remove skillet from heat, garnish with chopped fresh parsley, and serve warm.
# Notes:
01 -
For enhanced flavour, add a splash of chicken broth when mixing the orzo and vegetables.
02 -
Swap in snap peas or mushrooms to vary the vegetable profile.
03 -
Store leftovers in an airtight container in the refrigerator for up to three days.