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–+ servings
Lemon Veggie Orzo Stir-Fry

Lemon Veggie Orzo Stir-Fry

Discover the zesty delight of Lemon Veggie Orzo Stir-Fry with tender orzo juicy chicken and fresh veggies in a tangy lemon sauce. Perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 410
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
  • ¼ cup grated Parmesan
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp dried oregano
  • ¼ tsp red pepper flakes (optional)
  • to taste fresh parsley for garnish

Equipment

  • Large pot
  • Large skillet
  • Measuring cups and spoons
  • Knife and cutting board
  • Wooden spoon or spatula

Method
 

  1. Start by cooking the orzo according to the package directions. Drain and set aside.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken, garlic powder, salt, and black pepper. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  3. Add the remaining tablespoon of olive oil to the skillet. Toss in the chopped zucchini, red bell pepper, and broccoli florets. Sauté for 3-4 minutes until they start to soften.
  4. Return the cooked chicken and orzo to the skillet. Stir and add lemon juice, lemon zest, oregano, and red pepper flakes (if using). Cook for an additional 2 minutes, stirring frequently.
  5. Sprinkle grated Parmesan and fresh parsley over the top. Stir to distribute. Serve warm.

Nutrition

Calories: 410kcalCarbohydrates: 45gProtein: 30gFat: 14gSaturated Fat: 3gCholesterol: 75mgSodium: 600mgPotassium: 550mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 70mgCalcium: 150mgIron: 2mg

Notes

This dish is highly versatile! Feel free to swap out vegetables based on what's available. For a gluten-free option, replace orzo with quinoa or couscous. Leftovers can be refrigerated for up to 3-4 days. Add a splash of water when reheating to maintain moisture.
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