Lemon Chicken & Veggie Orzo Stir Fry
Looking for a quick, wholesome, and flavor-packed meal that satisfies the entire family? This Lemon Chicken & Veggie Orzo Stir Fry combines juicy chicken bites, fresh seasonal vegetables, and tender orzo pasta tossed in a zesty lemon garlic sauce. It’s a vibrant, nutrient-rich dish perfect for busy weeknights or a refreshing summer dinner. This one-pan wonder is not only easy to prepare but also customizable and kid-friendly. Packed with protein, fiber, and bright citrus flavors, it’s a delicious way to eat clean without sacrificing taste. Let’s dive into this Mediterranean-inspired, stir-fry-meets-pasta recipe you’ll want on repeat!
Ingredients Of Lemon Chicken & Veggie Orzo Stir Fry
Why You Will Love This Lemon Chicken & Veggie Orzo Stir Fry
This Lemon Chicken & Veggie Orzo Stir Fry is the ideal fusion of comfort and nutrition. The orzo offers a pasta-like texture while cooking quickly, and the sautéed vegetables bring color, crunch, and vitamins. The zesty lemon flavor keeps it light and fresh, perfect for warmer months. Whether you’re meal prepping or feeding a family, this dish checks all the boxes: protein-rich, veggie-loaded, and ready in under 30 minutes. It’s easily customizable with your favorite vegetables or even leftover chicken. Plus, it’s a one-pan meal—less cleanup, more enjoyment!
Preparation Process Of Lemon Chicken & Veggie Orzo Stir Fry
Begin by boiling the orzo in salted water until al dente. While it cooks, sauté seasoned chicken in olive oil until golden and cooked through. Remove the chicken and stir-fry the vegetables in the same pan, layering in flavor with garlic, lemon zest, and herbs. Add the orzo, cooked chicken, and lemon juice, stirring everything together with chicken broth to infuse richness. Finish with fresh spinach for a nutrient boost and optional Parmesan for a creamy touch.
Step By Step Instructions
- Cook orzo according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add cubed chicken, season with salt, pepper, and oregano. Cook for 6–8 minutes until golden. Remove and set aside.
- In the same pan, add garlic, bell pepper, zucchini, and carrots. Sauté for 5 minutes.
- Add spinach and stir until wilted.
- Return chicken to the pan, add the cooked orzo, lemon juice, lemon zest, and chicken broth. Stir to combine.
- Simmer for 2–3 minutes until heated through.
- Optional: Sprinkle with Parmesan and garnish with chopped parsley.
How to Serve?
- Serve hot as a main course
- Pair with a side of crusty bread or garlic toast
- Top with extra lemon wedges for brightness
- Add a sprinkle of feta for a Greek twist
- Serve cold as a pasta salad variation
Tips & Variations
Use boneless chicken thighs for juicier results.
Substitute orzo with couscous or quinoa for a gluten-free option.
Add olives or sun-dried tomatoes for extra Mediterranean flavor.
Swap spinach for kale or arugula based on availability.
Make it vegetarian by omitting chicken and adding chickpeas
Nutrition
Calories: 510
Protein: 35g
Carbohydrates: 8g
Fat: 37g
Saturated Fat: 18g
Sodium: 580mg
Sugar: 3g
Recipe Card
Lemon Chicken & Veggie Orzo Stir Fry
Course: Banana Bread Recipe4
servings10
minutes20
minutes420
kcalThis Lemon Chicken & Veggie Orzo Stir Fry is a vibrant, zesty dish perfect for weeknight dinners. Packed with protein-rich chicken, fresh sautéed vegetables, and tender orzo, all brought together with a bright lemon garlic sauce, it’s wholesome and satisfying. With a quick cook time and minimal cleanup, this one-skillet meal is ideal for busy families or meal preppers. Easily customizable and full of Mediterranean flair, it’s a versatile favorite you’ll turn to again and again. Whether served hot or cold, this dish brings a refreshing twist to your dinner table.
Ingredients
Boneless, skinless chicken breast – 1 lb, cubed
Orzo pasta – 1 cup, uncooked
Olive oil – 2 tablespoons
Garlic – 3 cloves, minced
Red bell pepper – 1, diced
Zucchini – 1 medium, sliced
Carrots – 2, julienned
Fresh spinach – 2 cups
Lemon – 1 large, juice and zest
Chicken broth – 1 cup
Salt – to taste
Black pepper – to taste
Dried oregano – 1 teaspoon
Parmesan cheese – ¼ cup (optional)
Fresh parsley – for garnish
Directions
- Cook orzo according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add cubed chicken, season with salt, pepper, and oregano. Cook for 6–8 minutes until golden. Remove and set aside.
- In the same pan, add garlic, bell pepper, zucchini, and carrots. Sauté for 5 minutes.
- Add spinach and stir until wilted.
- Return chicken to the pan, add the cooked orzo, lemon juice, lemon zest, and chicken broth. Stir to combine.
- Simmer for 2–3 minutes until heated through.
- Optional: Sprinkle with Parmesan and garnish with chopped parsley.
Recipe Video
Notes
- Don’t overcook the orzo; it should be firm to hold texture when mixed.
- Adjust lemon juice based on your taste preference.
- Always cook chicken to an internal temperature of 165°F (74°C).
- Store leftovers in the fridge for up to 3 days.
FAQs
Conclusion
If you’re looking for a fast, flavorful, and nutritious meal, this Lemon Chicken & Veggie Orzo Stir Fry delivers on every front. It’s vibrant, protein-packed, and layered with fresh Mediterranean flavors that appeal to all ages. Whether you’re cooking for a weeknight dinner or meal prepping lunches, this one-pan recipe will become a go-to favorite. Try it once, and you’ll see how effortlessly delicious healthy eating can be!
