Name: Lemon Chicken & Veggie Orzo Stir Fry: Fresh, Zesty, and Ready in One Pan
Ingredients: 1 tbsp olive oil; 1 lb (450g) boneless chicken breasts or thighs, cut into 1″ pieces; 3 garlic cloves, minced; Zest and juice of 1 large lemon; 1½ cups uncooked orzo pasta; 3 cups low-sodium chicken broth; 2 cups mixed vegetables (e.g., bell peppers, zucchini, cherry tomatoes, spinach, broccoli); 1 tsp dried oregano or thyme; Salt & black pepper to taste; Optional: ¼ cup grated Parmesan, red pepper flakes, or fresh parsley

Ingredients

Scale

1 tbsp olive oil
1 lb (450g) boneless chicken breasts or thighs, cut into 1” pieces
3 garlic cloves, minced
Zest and juice of 1 large lemon
1½ cups uncooked orzo pasta
3 cups low-sodium chicken broth
2 cups mixed vegetables (e.g., bell peppers, zucchini, cherry tomatoes, spinach, broccoli)
1 tsp dried oregano or thyme
Salt & black pepper to taste
Optional: ¼ cup grated Parmesan, red pepper flakes, or fresh parsley

Instructions

Cook orzo: In a large skillet or Dutch oven, heat olive oil over medium-high. Add chicken; season with salt and pepper. Cook 5–6 min until golden. Remove and set aside.
Sauté aromatics: In same skillet, add garlic and lemon zest; cook 30 sec until fragrant.
Toast orzo: Add dry orzo; stir 1–2 min until lightly golden.
Simmer: Pour in chicken broth and lemon juice. Bring to a boil. Reduce heat, cover, and simmer 8–10 min, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
Add veggies & chicken: Stir in vegetables and cooked chicken. Cook 3–5 min until veggies are crisp-tender and everything is heated through.
Finish: Season with oregano, salt, pepper, and optional red pepper flakes. Stir in Parmesan or fresh parsley if using.

💡 Tip: For extra brightness, finish with a squeeze of fresh lemon juice just before serving!

Prep Time & Nutrition (per serving, serves 4):