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; 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; 2 tbsp olive oil; Salt and pepper to taste

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Introduction

This zesty lemon chicken and veggie orzo stir fry is a bright, flavorful dish perfect for a quick weeknight dinner. Combining tender chicken, fresh vegetables, and citrusy lemon with hearty orzo, it’s a delicious and balanced meal that comes together in about 30 minutes.

A close-up view of a dish on a white plate filled with pieces of cooked chicken that are light brown and glossy, mixed with small pasta resembling short grains in a pale yellow shade. Among the chicken and pasta, there are brightly colored vegetable pieces: red and yellow bell peppers, green broccoli florets, and small slices of green zucchini. The dish looks saucy and well-mixed, showing a variety of textures from tender chicken chunks to crisp vegetables, all sitting 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, and cube the chicken breasts.
Step 2: Cook the orzo by boiling salted water, adding orzo, and cooking until al dente, about 8 minutes. Drain and set aside.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken cubes and cook until golden brown and cooked through, about 5–7 minutes.
Step 4: Stir in the minced garlic and cook for one minute until fragrant. Add bell pepper, zucchini, and broccoli florets, sautéing until tender-crisp, about 5 minutes.
Step 5: In a small bowl, mix together the soy sauce and 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 to combine, heating everything through evenly before serving.

Tips & Variations

For extra flavor, marinate the chicken in the lemon juice and soy sauce for 15 minutes before cooking.
Swap orzo with quinoa or couscous for a different texture.
Add a pinch of red pepper flakes to the garlic step for a subtle spicy kick.
Use whatever seasonal vegetables you have on hand, such as asparagus or snap peas.

Storage

Store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Adding a splash of water or broth can help maintain moisture when reheating.

How to Serve

The dish shows a white plate filled with a colorful stir-fry that has several layers: the bottom layer is small, golden orzo pasta with a smooth texture, mixed evenly with pieces of bright green broccoli. On top are chunks of light brown chicken with a shiny, cooked surface. Scattered throughout are pieces of red and yellow bell peppers, and green zucchini, each cut into small, bite-sized pieces. The food looks glossy with a light sauce coating, and small bits of green herbs are sprinkled evenly across the dish. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and will add a richer flavor. Just adjust the cooking time slightly until fully cooked.

Is this recipe gluten-free?

The recipe as written uses regular orzo pasta, which contains gluten. To make it gluten-free, substitute with gluten-free pasta or a grain like quinoa.