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- 1 lb boneless chicken breasts - 1 cup orzo pasta - 1 red bell pepper - 1 zucchini - 1 cup broccoli florets - 3 cloves garlic - 1 teaspoon fresh ginger - 2 tablespoons olive oil - 1 tablespoon soy sauce - Salt and black pepper - Fresh parsley - Zest of 1 lemon This dish shines with fresh flavor and bright colors. The chicken gives great protein, while the orzo offers a nice bite. The veggies add crunch and nutrition. You can use any of your favorite veggies. Bell peppers and broccoli work well, but feel free to swap in seasonal picks. Keep the olive oil on hand for cooking. It helps brown the chicken nicely. The soy sauce adds depth, while the salt and pepper round out the taste profile. Garnishing with fresh parsley and lemon zest takes this dish to the next level. They add a pop of color and zesty flavor. Enjoy crafting this colorful meal! {{ingredient_image_2}} To start, you need to boil water. Fill a large pot with water and add a pinch of salt. Bring the water to a rolling boil. Once it boils, add 1 cup of orzo pasta. Cook the orzo according to the package instructions. This usually takes about 8-10 minutes. You want the orzo to be al dente, so check it a minute or two before the time is up. When done, drain the orzo and set it aside to cool slightly. Now, let’s sauté the chicken. Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Once the oil is hot, add 1 pound of bite-sized chicken pieces. Season the chicken with salt and freshly ground black pepper. Cook the chicken for about 5-6 minutes. Stir occasionally to get a nice brown color. When the chicken is cooked through, use a slotted spoon to move it to a bowl. Next, we’ll stir-fry the vegetables. In the same skillet, add the sliced red bell pepper, zucchini half-moons, and broccoli florets. Add them in this order for even cooking. Stir-fry the veggies for about 4-5 minutes. You want them to stay tender-crisp, which means they should be soft but still have a slight bite. This keeps the colors bright and the flavors fresh. Once they are cooked, add minced garlic and ginger. Stir everything for about 1 minute to let the flavors mix. To make your chicken shine, season it well. Use salt, pepper, and herbs like thyme and oregano. You can also try smoked paprika for a deeper flavor. For juicy chicken, cook it on medium-high heat. This helps it brown nicely and stay moist inside. Stir occasionally, so it cooks evenly. Aim for an internal temperature of 165°F (75°C). To boost the taste, add fresh herbs like basil or cilantro. A pinch of red pepper flakes can add a fun kick. Balance flavors by adding soy sauce and lemon juice. The soy sauce gives umami, while the lemon adds brightness. Taste as you go. Adjust seasoning to fit your taste buds. Cook the orzo in salted water to add flavor. Follow the package instructions but check for doneness a minute early. You want it al dente, not mushy. Drain and rinse it with cold water to stop cooking. This helps keep the orzo firm and tasty. Pro Tips Use Fresh Ingredients: For the best flavor and nutrition, choose fresh vegetables and herbs whenever possible. Fresh produce enhances the overall taste of the dish. Don't Overcook the Orzo: Make sure to cook the orzo until al dente, as it will continue to cook slightly when mixed with the hot chicken and vegetables. This helps prevent mushy pasta. Adjust the Lemon Juice: Depending on your taste preference, feel free to adjust the amount of lemon juice used. Start with less and add more for a zippier flavor. Garnish for Presentation: A sprinkle of fresh parsley not only adds color but also enhances the visual appeal of your dish. A well-presented dish makes for a more enjoyable meal! {{image_4}} You can use different proteins in this dish. If you want a lighter option, try shrimp or tofu. For a heartier meal, consider using beef or pork. Both options cook well and soak up the lemon flavor nicely. If you prefer plant-based choices, chickpeas or lentils work great too. They add protein without meat. Feel free to switch up the veggies based on what’s in season. Asparagus, snap peas, or spinach can add bright colors and textures. You could also add carrots for crunch or mushrooms for a deep flavor. Mixing in seasonal produce keeps the dish fresh and exciting. The more variety, the more fun! If you need a gluten-free meal, swap out the orzo for rice or quinoa. Both grains pair well with the flavors. For sauces, tamari is a great choice instead of soy sauce. Always check labels to ensure they are gluten-free. These swaps let everyone enjoy this tasty dish! To keep your Lemon Chicken Veggie Orzo Stir-Fry fresh, start by letting it cool. Once cool, place it in an airtight container. Store it in the fridge for up to three days. This helps maintain the flavor and texture of the dish. Always label your container with the date, so you know when to eat it. When you're ready to enjoy your leftovers, you can reheat them on the stove or in the microwave. For the stove, add a splash of water or broth in a skillet. Heat it over medium heat, stirring often. This method keeps the chicken and veggies moist. In the microwave, use a covered dish to trap steam. Heat in short bursts, stirring in between. This helps avoid overcooking. If you want to freeze your stir-fry, follow these steps. First, cool the dish completely. Next, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label each bag with the date. You can freeze the dish for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave, as mentioned above. Yes, you can make this dish ahead of time. Here are some tips for meal prep: - Cook the orzo and chicken in advance. Store them in separate containers. - Chop the veggies ahead of time. Keep them in the fridge for easy use. - Mix the sauce of soy sauce, lemon juice, and zest. Store it in a jar. - When you are ready to eat, just stir-fry everything together. This keeps the flavors fresh. If you don’t have orzo, don’t worry! Here are some great alternatives: - Rice can be a simple swap. Use white, brown, or even jasmine rice. - Quinoa is a healthy choice. It adds protein and is gluten-free. - Couscous works well too. It cooks quickly and has a nice texture. - Small pasta shapes, like ditalini or elbow macaroni, can also be used. If you want to add some heat, try these suggestions: - Red pepper flakes can give a nice kick. Start with a pinch and adjust to taste. - Sriracha or chili sauce adds flavor and spice. Mix it into the sauce. - Fresh jalapeños or other hot peppers can be added when cooking the veggies. - For a smoky flavor, try adding smoked paprika to the dish. This post outlined a fun dish with chicken, orzo, and fresh veggies. You learned key steps, like cooking orzo and sautéing chicken. I shared helpful tips for flavor and texture. You also found variations and storage advice for leftovers. My final thought is that this dish is easy and adaptable. Enjoy making it your own with the tips provided. Happy cooking!

Lemony Chicken & Veggie Orzo Stir-Fry

A zesty and colorful stir-fry featuring chicken, orzo pasta, and fresh vegetables, all tossed in a lemony sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 1 red bell pepper, sliced into thin strips
  • 1 zucchini, sliced into half-moons
  • 1 cup broccoli florets
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 tablespoon soy sauce (or tamari for a gluten-free option)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 Zest of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, finely chopped (for garnish)

Instructions
 

  • Begin by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package instructions until al dente. Once cooked, drain the orzo and set it aside to cool slightly.
  • In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Add the bite-sized chicken pieces, seasoning generously with salt and freshly ground black pepper. Cook the chicken for about 5-6 minutes, stirring occasionally, until it is nicely browned and cooked through. Once done, use a slotted spoon to remove the chicken from the skillet and set it aside in a bowl.
  • In the same skillet, add the sliced red bell pepper, zucchini half-moons, and broccoli florets. Stir-fry the vegetables for approximately 4-5 minutes, ensuring they remain tender-crisp for optimal texture and color.
  • Once the vegetables are cooked, add the minced garlic and ginger to the skillet. Stir everything together for about 1 minute, allowing the fragrant spices to infuse the dish.
  • Return the cooked chicken to the skillet. Add the drained orzo, soy sauce, lemon juice, and lemon zest. Toss all the ingredients together, ensuring they are well combined and evenly coated in the sauce.
  • Continue to cook the mixture for an additional 2-3 minutes, stirring gently, until everything is heated through and the flavors meld together beautifully. Taste the stir-fry and adjust the seasoning with more salt and pepper if needed.
  • Remove the skillet from the heat. Garnish the stir-fry with a generous sprinkle of finely chopped fresh parsley for a pop of color and freshness. Serve hot, and enjoy this delightful, zesty dish!

Notes

Use tamari for a gluten-free option.
Keyword chicken, lemon, orzo, stir-fry, vegetables