This lemon chicken and veggie orzo stir fry is a fresh, satisfying meal that brings together juicy chicken, colorful vegetables, and tender orzo pasta in a light, citrusy sauce. It’s quick enough for a busy weeknight but flavorful enough to feel special.
Why You’ll Love This Recipe
This recipe is bright, balanced, and comforting all at once. The lemon adds freshness, the vegetables provide color and crunch, and the orzo makes the dish hearty without feeling heavy. It’s a complete meal in one pan, easy to customize, and perfect for the whole family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups orzo pasta
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 medium bell pepper, sliced
1 medium zucchini, sliced
1 cup broccoli florets
2 cloves garlic, minced
1 large lemon, juiced and zested
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, finely chopped, for garnish
Directions
Bring a large pot of salted water to a boil. Add the orzo pasta and cook until al dente according to package instructions. Drain well and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt, black pepper, and dried oregano. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden and fully cooked. Transfer the chicken to a plate and set aside.
In the same skillet, add the bell pepper, zucchini, and broccoli. Sauté for about 5 minutes, stirring frequently, until the vegetables are tender but still crisp.
Add the minced garlic to the skillet and cook for about 1 minute, until fragrant.
Return the cooked chicken to the skillet. Add the drained orzo, lemon juice, and lemon zest. Toss everything together until evenly combined and heated through.
Remove from heat, garnish with chopped fresh parsley, and serve warm.
For extra creaminess, stir in 2 tablespoons of grated parmesan-style cheese just before serving.
You can swap the chicken for shrimp, adjusting the cooking time accordingly.
Add a pinch of red pepper flakes for a spicy kick.
Spinach or green beans can be used instead of broccoli for a different vegetable profile.
Whole wheat orzo works well if you prefer a heartier pasta option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium heat with a splash of water or olive oil to prevent drying out.
You can also reheat in the microwave in 30-second intervals, stirring in between for even heating.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare it ahead and store it in the refrigerator. It reheats well and keeps its flavor.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled juice can be used if needed.
Is orzo rice or pasta?
Orzo is a type of pasta made from wheat, shaped like rice.
Can I freeze this dish?
Freezing is not recommended, as the orzo may become mushy when thawed.
What vegetables work best in this recipe?
Bell peppers, zucchini, and broccoli work well, but carrots, spinach, or asparagus are also great options.
How do I know when the chicken is fully cooked?
The chicken should be opaque throughout and reach an internal temperature of 165°F.
Can I make this dish gluten-free?
Yes, simply use a gluten-free orzo or small gluten-free pasta.
What can I serve with this dish?
It’s a complete meal on its own, but a simple green salad pairs nicely.
Can I reduce the calories in this recipe?
You can use slightly less orzo and add more vegetables to lower the calorie count per serving.
Is this recipe kid-friendly?
Yes, the mild lemon flavor and tender chicken make it appealing to children.
Conclusion
Lemon chicken and veggie orzo stir fry is a fresh, easy, and wholesome meal that fits perfectly into a busy lifestyle. With simple ingredients and bright flavors, it’s a recipe you’ll come back to again and again for a quick and satisfying dinner.
A light and flavorful one-pan meal featuring juicy lemon chicken, colorful vegetables, and tender orzo pasta tossed in a zesty citrus sauce. Perfect for quick weeknight dinners or meal prep.
Author:Sophia
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Course
Method:Stir Fry
Cuisine:Mediterranean
Diet:Low Calorie
Ingredients
2 cups orzo pasta
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Bring a large pot of salted water to a boil. Add orzo and cook until al dente according to package directions. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, and oregano, and cook for 5–7 minutes until golden and cooked through. Transfer to a plate and set aside.
In the same skillet, add bell pepper, zucchini, and broccoli. Sauté for 5 minutes until tender-crisp.
Add minced garlic and cook for 1 minute until fragrant.
Return chicken to the skillet. Add cooked orzo, lemon juice, and lemon zest. Toss to combine and heat through.
Remove from heat, garnish with fresh parsley, and serve warm.
Notes
Add a pinch of red pepper flakes for heat.
Stir in grated Parmesan for extra richness.
Use shrimp instead of chicken for a seafood version.
Whole wheat orzo adds extra fiber.
Spinach or green beans can be swapped in for different vegetables.
