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Lemon Chicken and Veggie Orzo Stir-Fry

A fresh and flavorful chicken orzo skillet loaded with vegetables, Parmesan cheese, and bright lemon flavor for an easy dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breast cut into bite-sized pieces
  • 1 cup dry orzo pasta
  • 2 tablespoons olive oil divided
  • 1 zucchini diced
  • 1 red bell pepper diced
  • 1 cup broccoli florets
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • salt to taste
  • black pepper to taste
  • 1 lemon zested and juiced
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped
  • 2 cups chicken broth

Equipment

  • large skillet
  • medium saucepan
  • cutting board

Method
 

  1. Bring chicken broth to a boil in a medium saucepan. Add orzo and cook according to package instructions until tender. Drain if necessary and set aside.
  2. Season chicken pieces with Italian seasoning, paprika, salt, and black pepper.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  4. Add chicken and cook for 5 to 7 minutes until golden brown and fully cooked. Transfer to a plate.
  5. Add remaining olive oil to the skillet.
  6. Add zucchini, bell pepper, and broccoli. Sauté for 5 to 6 minutes until vegetables are tender-crisp.
  7. Stir in minced garlic and cook for 30 seconds until fragrant.
  8. Return cooked chicken to the skillet.
  9. Add cooked orzo to the skillet and toss everything together.
  10. Stir in lemon zest, lemon juice, and Parmesan cheese.
  11. Cook for 1 to 2 minutes until heated through and combined.
  12. Garnish with fresh parsley and serve warm.

Notes

Rotisserie chicken can be used to save time. Add spinach, asparagus, or mushrooms for extra vegetables. Whole wheat orzo may be substituted for additional fiber. Store leftovers in the refrigerator for up to 4 days and reheat with a splash of broth to maintain texture.