Lemon Chicken and Veggie Orzo Stir Fry
A light yet satisfying stir fry where tender chunks of lemony chicken are sauteed with garlic and vegetables, then tossed with orzo pasta and a bright lemon-olive oil dressing. Perfect for a weeknight dinner that feels a little fancy, yet is easy and fast to make.
Time:
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients:
For the Chicken:
1 lb boneless, skinless chicken breast or thighs, cut into bite-size pieces
1 tbsp olive oil
Juice and zest of 1 lemon
2 cloves garlic, minced
1 tsp dried oregano
Salt and pepper to taste
For the Stir Fry:
1 cup dry orzo pasta
1 tbsp olive oil
1 zucchini, chopped
1 bell pepper (any color), chopped
1 cup broccoli florets
½ red onion, thinly sliced
2 cups baby spinach (optional)
1 tbsp fresh parsley or basil, chopped
For the Lemon Dressing:
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Instructions:
1. Cook the Orzo:
Bring a pot of salted water to a boil.
Cook orzo according to package directions until al dente. Drain and set aside.
2. Marinate and Cook Chicken:
Toss chicken with olive oil, lemon juice and zest, garlic, oregano, salt, and pepper. Let marinate 10–15 minutes.
Heat a large skillet over medium-high heat. Cook chicken until golden and cooked through (6–8 minutes). Remove and set aside.
3. Saute the Veggies:
In the same pan, add a drizzle of olive oil.
Add zucchini, bell pepper, broccoli, and red onion. Sauté for 5–6 minutes until tender-crisp.
Stir in baby spinach and cook just until wilted.
4. Combine Everything:
Add cooked orzo and chicken back to the pan. Toss everything together to combine and heat through.
Drizzle with lemon dressing and sprinkle with fresh herbs before serving.
Notes & Tips:
Add a sprinkle of feta cheese or grated Parmesan for extra richness.
For more protein, stir in chickpeas or white beans.
Make it gluten-free with rice or gluten-free orzo.
Frequently Asked Questions
Q: Can I use leftover chicken?
A: Yes! Simply skip the marinating step and sauté to warm before mixing in.
Q: Can I use other vegetables?
A: Definitely. Try mushrooms, cherry tomatoes, asparagus, or green beans.
Q: Is this good for meal prep?
A: Yes! It keeps well for 3–4 days in the fridge and reheats beautifully.
Nutritional Information:
Calories: 470
Protein: 34g
Carbs: 42g
Fat: 20g
Fiber: 6g
Sugar: 4g