Name: Zesty Lemon Chicken & Veggie Orzo Stir Fry Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 3–4 boneless, skinless chicken breasts (1 lb), cubed; 2 cloves fresh garlic, minced; Salt and pepper to taste; 2 tbsp olive oil; 1 bell pepper (any color), diced; 1 medium zucchini, sliced; 1 cup broccoli florets; 1 cup orzo pasta; 2 tbsp low-sodium soy sauce; 2 tbsp fresh lemon juice

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Introduction

This Zesty Lemon Chicken & Veggie Orzo Stir Fry is a bright and flavorful one-pan meal perfect for busy weeknights. Tender chicken and fresh vegetables are tossed with orzo and a tangy lemon-soy sauce, making for a hearty and healthy dish that everyone will enjoy.

A white plate filled with a colorful mix of orzo pasta and pieces of cooked chicken breast. The orzo is a light golden color, small and grain-shaped, spread evenly on the plate. Mixed in are bright green broccoli florets and chunks of red and yellow bell peppers, adding vibrant red and yellow patches among the pasta. The chicken pieces are light brown with a slight char, scattered generously on top. The whole dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3–4 boneless, skinless chicken breasts (1 lb)
2 cloves fresh garlic, minced
1 cup orzo pasta
1 bell pepper (any color), diced
1 medium zucchini, sliced
1 cup broccoli florets
2 tbsp low-sodium soy sauce
2 tbsp fresh lemon juice
2 tbsp olive oil
Salt and pepper to taste

Instructions

Step 1: Prepare your ingredients by washing and chopping all vegetables into bite-sized pieces. Cube the chicken breasts into even pieces.
Step 2: Cook the orzo by bringing salted water to boil. Add the orzo and cook until al dente, about 8 minutes. Drain and set aside.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken cubes and cook until golden brown, about 5-7 minutes.
Step 4: Stir in the minced garlic and cook for one minute. Then add bell pepper, zucchini, and broccoli. Sauté until tender-crisp, about 5 minutes.
Step 5: In a small bowl, mix the soy sauce with fresh lemon juice. Pour this sauce over the chicken and vegetables in the skillet.
Step 6: Add the cooked orzo to the skillet and toss gently until all ingredients are heated through and evenly coated with the sauce.

Tips & Variations

Substitute chicken breasts with thighs for a juicier texture.
Add a pinch of red pepper flakes for a subtle spicy kick.
Use gluten-free orzo or another small pasta to accommodate dietary needs.
Fresh herbs like parsley or basil sprinkled on top brighten the dish further.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through to maintain the texture of the chicken and vegetables.

How to Serve

A white plate holds a dish with three main layers: the bottom layer is a bed of orange orzo pasta with a smooth, slightly shiny texture; the middle layer consists of bright green broccoli florets and vibrant red and yellow bell pepper pieces, adding color and freshness; the top layer features small, light brown grilled chicken pieces, tender with a slightly crispy surface, scattered evenly over the vegetables and pasta. The dish looks colorful and well mixed, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used, but reduce cooking time slightly to avoid overcooking and mushy texture.

Is this recipe suitable for meal prep?

Absolutely. This dish holds up well in the fridge and can be packed for lunches or quick dinners throughout the week.