Description
- Lemon Chicken & Veggie Orzo Stir Fry is a delicious, one-pan meal that’s full of flavor and healthy ingredients. With juicy chicken, colorful vegetables, and a zesty lemon dressing, this dish is quick, easy, and perfect for a weeknight dinner. The orzo adds a nice texture, making it a hearty yet light meal that’s sure to satisfy!
Ingredients
-
2 large chicken breasts, boneless and skinless, cut into bite-sized cubes
-
1 cup dry orzo pasta
-
1 tablespoon olive oil (for cooking chicken)
-
1 bell pepper, sliced into strips
-
1 zucchini, sliced into half-moons
-
1 carrot, peeled and julienned or sliced thinly
-
2 garlic cloves, minced
-
1 tablespoon fresh lemon juice (plus extra wedges for serving)
-
Zest of 1 lemon
-
1/2 teaspoon dried oregano
-
1/2 teaspoon dried thyme
-
Salt and pepper to taste
-
1/4 cup fresh parsley, chopped (for garnish)
-
1 tablespoon olive oil (for stir-fry)
Instructions
-
Cook the orzo:
Bring a large pot of salted water to a boil. Cook the orzo according to package instructions, usually about 8-10 minutes. Drain 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, oregano, and thyme. Cook the chicken for about 5-7 minutes, or until golden and fully cooked through. Remove the chicken from the pan and set it aside. -
Sauté the vegetables:
In the same skillet, add another tablespoon of olive oil. Add the bell pepper, zucchini, and carrot. Cook for about 4-5 minutes, stirring occasionally, until the vegetables are tender but still crisp. Add the minced garlic in the last minute of cooking, sautéing until fragrant. -
Combine the chicken and orzo:
Add the cooked chicken back into the skillet with the vegetables. Stir in the cooked orzo, lemon juice, and lemon zest. Toss everything together until the chicken, vegetables, and orzo are evenly combined. -
Finish and serve:
Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Notes
-
Vegetable variations: You can add or substitute other vegetables such as broccoli, spinach, or cherry tomatoes based on what you have available.
-
Make it spicy: Add a pinch of red pepper flakes if you like a little heat in your stir fry.
-
For extra protein: Top the dish with some crumbled feta cheese or a sprinkle of parmesan for added flavor.
-
Make it ahead: This dish can be made ahead and stored in the fridge for up to 3 days. Just reheat it in the skillet or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying, Sautéing, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (based on 4 servings)
- Calories: 375
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 60mg