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Isabella

Lemon Chicken & Veggie Orzo Stir Fry: A Quick Delight!

A quick and delicious Lemon Chicken & Veggie Orzo Stir Fry that combines tender chicken, fresh vegetables, and orzo pasta, all tossed in a zesty lemon dressing.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups orzo pasta
  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 bell pepper sliced (any color)
  • 1 zucchini sliced
  • 1 cup cherry tomatoes halved
  • 1 cup spinach
  • 1 lemon juice and zest
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Method
 

  1. Cook the orzo according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  3. Add the minced garlic and cook for an additional minute until fragrant.
  4. Increase the heat to medium-high and add the chicken pieces. Season with salt, pepper, and oregano. Cook until the chicken is browned and cooked through, about 5-7 minutes.
  5. Add the bell pepper, zucchini, and cherry tomatoes to the skillet. Stir-fry for about 4-5 minutes until the vegetables are tender but still crisp.
  6. Stir in the cooked orzo, spinach, lemon juice, and lemon zest. Mix well and cook for another 2-3 minutes until everything is heated through.
  7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 70mgSodium: 300mgFiber: 3gSugar: 3g

Notes

  • For added flavor, marinate the chicken in lemon juice, olive oil, and garlic for 30 minutes before cooking.
  • Swap out the vegetables based on what you have on hand; broccoli, asparagus, or snap peas work well in this dish.

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