Lemon Chicken & Veggie Orzo Stir Fry

Why You’ll Love This Recipe

I love this recipe because it’s fast, fresh, and full of flavor. The orzo cooks up tender and pairs perfectly with the juicy chicken and vibrant veggies. The lemon juice and zest add a refreshing zing that brings the whole dish to life, while the Parmesan gives it a touch of creamy richness. It’s a great weeknight option when I want something hearty but still light and wholesome.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
Fresh parsley (for garnish)

Directions

1. I start by cooking the orzo in salted boiling water according to the package directions. Once it’s al dente, I drain it and set it aside.

2. I heat 1 tablespoon of olive oil in a large skillet over medium heat. Then, I add the diced chicken, seasoning it with garlic powder, salt, and black pepper. I cook it until it’s golden brown and cooked through, then remove it from the skillet.

3. In the same skillet, I add the remaining tablespoon of olive oil and sauté the zucchini, bell pepper, and broccoli for about 3–4 minutes until they’re slightly tender but still crisp.

4. I return the cooked chicken and orzo to the skillet, then stir in lemon juice, lemon zest, oregano, and red pepper flakes (if I’m using them). I cook everything together for another 2 minutes so the flavors blend beautifully.

5. Finally, I sprinkle Parmesan cheese on top, toss gently, and garnish with fresh parsley before serving.

Servings and timing

This recipe serves about 4 people. It takes roughly 10 minutes to prep and 20 minutes to cook, making the total time around 30 minutes — perfect for a quick weeknight dinner.

Variations

I sometimes swap the chicken for shrimp or salmon when I want a seafood version. For a vegetarian option, I skip the meat and add extra veggies like mushrooms, spinach, or cherry tomatoes. If I’m craving a creamier texture, I stir in a splash of heavy cream or a dollop of Greek yogurt at the end. Whole wheat orzo or quinoa also works great if I want to add more fiber.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a small splash of water or broth to loosen up the orzo and warm it over medium heat on the stove. The microwave works fine too — I just stir halfway through to heat evenly. This dish tastes just as good the next day, with the lemon flavor becoming even more pronounced.

FAQs

Can I use another type of pasta instead of orzo?

Yes, I can easily substitute orzo with small pasta shapes like couscous, ditalini, or even quinoa for a lighter version.

How do I make this dish dairy-free?

I simply skip the Parmesan or replace it with a dairy-free alternative. The lemon and herbs still give the dish plenty of flavor.

Can I make this ahead of time?

Yes, I often make it ahead and keep it in the fridge. It reheats beautifully, making it a great option for meal prep or lunch the next day.

How can I add more flavor?

I like to add a splash of chicken broth while cooking the veggies or toss in a bit of extra lemon zest for a stronger citrus punch. Fresh herbs like basil or thyme also elevate the flavor.

Can I use pre-cooked chicken?

Absolutely. When I have leftover grilled or roasted chicken, I just add it to the pan with the orzo and lemon mixture near the end to heat through.

Conclusion

This Lemon Chicken & Veggie Orzo Stir Fry is a quick, vibrant, and delicious meal that never disappoints. I love how the bright lemon, tender chicken, and colorful vegetables come together for a fresh and satisfying dish. Whether I’m cooking for myself or serving it to family, it always feels light yet filling — the perfect balance of comfort and freshness in one skillet.

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