Description
A vibrant and healthy Lemon Chicken & Veggie Orzo Stir Fry combining tender chicken, crisp vegetables, and zesty lemon flavors with orzo pasta, perfect for a quick and nutritious weeknight dinner.
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
Orzo
- 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
Flavorings
- 1 tablespoon olive oil (for stir-fry)
- 1 tablespoon fresh lemon juice (plus extra wedges for serving)
- Zest of 1 lemon
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Cook the orzo: Bring a large pot of salted water to a boil. Add the dry orzo pasta and cook according to package instructions, usually about 8-10 minutes, until tender. Drain well and set aside.
- Cook the chicken: In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the cubed chicken and season with salt, pepper, dried oregano, and thyme. Cook for 5-7 minutes until the chicken is golden brown and cooked through. Remove from the skillet and set aside.
- Sauté the vegetables: Using the same skillet, add another tablespoon of olive oil. Add the sliced bell pepper, zucchini, and carrot. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender yet still crisp. Add the minced garlic in the last minute and sauté until fragrant.
- Combine the chicken and orzo: Return the cooked chicken to the skillet with the vegetables. Stir in the cooked orzo, fresh lemon juice, and lemon zest. Toss everything thoroughly to combine and heat through evenly.
- Finish and serve: Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side.
Notes
- Ensure orzo is drained well to avoid sogginess in the stir fry.
- Use fresh lemon juice for the best bright, tangy flavor.
- Feel free to substitute or add other vegetables like snap peas or cherry tomatoes.
- Chicken breasts can be swapped for thighs if preferred, adjust cooking time accordingly.
- Leftovers store well in an airtight container in the fridge for up to 3 days.
