Description
A bright and flavorful Lemon Chicken & Veggie Orzo Stir Fry that combines tender chicken, crisp vegetables, and orzo pasta in a zesty lemon sauce. Perfect for a quick and healthy weeknight dinner, this dish balances protein, fresh veggies, and a citrusy kick.
Ingredients
Scale
Chicken
- 2 large chicken breasts, boneless and skinless, cut into bite-sized cubes
- 1 tablespoon olive oil (for cooking chicken)
- Salt and pepper to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Pasta
- 1 cup dry orzo pasta
Vegetables
- 1 bell pepper, sliced into strips
- 1 zucchini, sliced into half-moons
- 1 carrot, peeled and julienned or sliced thinly
- 2 garlic cloves, minced
Seasonings & Garnish
- 1 tablespoon fresh lemon juice (plus extra wedges for serving)
- Zest of 1 lemon
- 1 tablespoon olive oil (for stir-fry)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, about 8-10 minutes, until al dente. Drain the orzo and set aside.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Season the cubed chicken with salt, pepper, dried oregano, and thyme. Add the chicken to the skillet and cook for 5-7 minutes until golden and cooked through. Remove the chicken from the pan and set aside.
- Sauté the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the bell pepper, zucchini, and carrot. Stir occasionally and cook for about 4-5 minutes until the vegetables are tender but still crisp. Add the minced garlic in the last minute, cooking until fragrant.
- Combine the chicken and orzo: Return the cooked chicken to the skillet with the vegetables. Add the cooked orzo, fresh lemon juice, and lemon zest. Toss well to combine all ingredients evenly.
- Finish and serve: Adjust seasoning with additional salt, pepper, or lemon juice as desired. Garnish with chopped fresh parsley and serve with lemon wedges on the side for an extra burst of citrus flavor.
Notes
- For more protein, swap chicken breasts with chicken thighs.
- You can add other vegetables like cherry tomatoes or spinach for extra color and nutrition.
- Use gluten-free orzo or substitute with rice for a gluten-free version.
- Serve immediately to enjoy the best texture, especially for the vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
