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Lemon Chicken Veggie Orzo Stir Fry

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A bright and easy one-pan dinner featuring tender chicken, colorful vegetables, and orzo pasta tossed in a zesty lemon sauce.

Ingredients

Scale
  • 1 pound (about 450 g) chicken breast, diced into bite-sized pieces
  • 1 cup orzo pasta
  • 2 cups mixed vegetables (e.g., bell peppers, broccoli florets, sliced carrots)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 lemon, juiced (about 2-3 tablespoons juice)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat.
  2. Add the diced chicken in a single layer. Season lightly with salt and pepper. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Remove chicken if pan is crowded.
  3. Add minced garlic to the empty space in the pan and cook for 30–45 seconds until fragrant; don’t let it brown.
  4. Stir in the mixed vegetables. Cook for 4–6 minutes until tender-crisp. Return chicken to the pan if removed.
  5. Meanwhile, bring a pot of salted water to a boil and cook orzo according to package directions until al dente (8–10 minutes). Drain well.
  6. Add the drained orzo to the pan with chicken and vegetables. Squeeze lemon juice evenly over the mixture. Season with additional salt and pepper to taste.
  7. Toss everything together over low heat for 1–2 minutes so flavors marry. Adjust seasoning if needed.
  8. Remove from heat and garnish with chopped parsley before serving.

Notes

Use chicken thighs for juiciness; substitute orzo with small pasta or couscous. Frozen vegetables are fine, just add an extra minute or two to cook.

Find it online: https://www.mealbreeze.com/lemon-chicken-veggie-orzo-stir-fry/