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–+ servings
Lemon Chicken Orzo

Lemon Chicken Orzo

Discover the zesty delight of Lemon Chicken Orzo, a bright and comforting dish perfect for any occasion. Easy to make and full of flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup orzo
  • 1 lb diced chicken breast
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 cup broccoli florets
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp olive oil
  • 1/2 cup grated Parmesan
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional)

Equipment

  • Large Pot
  • Colander
  • Large Skillet
  • Measuring Cups and Spoons
  • Knife and Cutting Board

Method
 

  1. Bring a large pot of salted water to a boil. Cook the orzo until al dente, drain, and set aside.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced chicken, garlic powder, salt, and black pepper; cook until browned and cooked through (about 5-7 minutes). Remove chicken and set aside.
  3. Add the remaining tablespoon of olive oil to the skillet. Sauté the chopped zucchini, red bell pepper, and broccoli for 3-4 minutes until tender.
  4. Return the chicken to the skillet, add cooked orzo, lemon juice, lemon zest, oregano, and red pepper flakes (if using). Stir and cook for another 2 minutes.
  5. Top with grated Parmesan and fresh parsley, then serve warm.

Nutrition

Calories: 380kcalCarbohydrates: 36gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 300mgPotassium: 650mgFiber: 4gSugar: 4gVitamin A: 15IUVitamin C: 60mgCalcium: 15mgIron: 10mg

Notes

For a twist, add a splash of white wine after sautéing the chicken and let it reduce for richer flavor. Experiment with your choice of vegetables; adding cherry tomatoes or spinach enhances both color and nutrition. Store leftovers in an airtight container for 3-4 days in the fridge, or freeze for up to 2 months. Thaw overnight and add moisture (like broth) when reheating to avoid dryness. Enjoy!
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