It is 6pm and your family is hungry. You need a meal that is fast, healthy, and satisfying. This Lemon Chicken Orzo Stir Fry is the perfect answer for your busy weeknight.
This dish brings fresh spring flavors right to your kitchen table. It is bright, light, and incredibly easy to clean up. You will love how the lemon makes everything pop.
Why You Will Love This Recipe
This recipe is a true lifesaver for busy families. You only need one single pan for the entire meal. That means less time washing dishes and more time relaxing.
It is packed with lean protein and fresh vegetables. The orzo cooks right in the broth for maximum flavor. It is a nutritious reset that tastes like a treat.
Simple Cooking Method
Even if you are a beginner, you can master this dish. You simply sauté the chicken and veggies, then let the orzo simmer. The one-pan technique keeps the orzo perfectly tender.
The whole process takes just 35 minutes. It is much faster than ordering takeout. You will feel like a pro chef in your own kitchen.
Ingredients You Will Need
These simple ingredients are likely already in your kitchen. Use fresh seasonal produce for the best results.
- 1 lb boneless skinless chicken breast, cubed
- 1 cup dried orzo pasta
- 2 cups low-sodium chicken broth
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 2 cups fresh baby spinach
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 medium lemon, zested and juiced
- 0.5 teaspoon sea salt
- 0.25 teaspoon cracked black pepper
Step-by-Step Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Season chicken cubes with salt, pepper, and oregano, then sauté until golden brown and cooked through.
- Remove chicken from the skillet and set aside.
- In the same skillet, add garlic, zucchini, and bell pepper; sauté for 3-5 minutes until crisp-tender.
- Add the dried orzo to the skillet and stir for 1 minute to lightly toast.
- Pour in chicken broth and bring to a simmer.
- Reduce heat to low, cover, and cook for 8-10 minutes until the liquid is absorbed and orzo is tender.
- Stir the cooked chicken and baby spinach into the orzo until the spinach is wilted.
- Finish by stirring in the lemon juice and lemon zest, adjusting seasoning to taste before serving.
Best Ways to Enjoy It
Serve this meal warm right out of the pan. You can top it with a sprinkle of salty feta cheese. A side of crusty bread is perfect for soaking up extra lemon sauce.
This dish is also fantastic for weekday lunches. Pack it into containers for a healthy grab-and-go option. It tastes just as good the next day.
Storage and Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to four days. This makes it a great choice for meal prep.
To reheat, use a microwave or a small skillet. Add a splash of water or broth to keep it moist. The orzo will absorb liquid as it sits.
Tips for Best Results
- Do not skip toasting the orzo for a nutty flavor.
- Use fresh lemon juice instead of the bottled kind.
- Cut your chicken into even cubes for consistent cooking.
- Add the spinach at the very end to keep it bright green.
- Use a large skillet to prevent crowding the vegetables.
- Check the orzo at 8 minutes so it does not get mushy.
- Swap the zucchini for asparagus during peak spring season.
- Garnish with fresh parsley or dill for a restaurant-quality look.
Ways to Switch It Up
- Try using shrimp instead of chicken for a faster protein.
- Use gluten-free orzo to meet your dietary needs.
- Add a pinch of red pepper flakes for a spicy kick.
- Swap the spinach for kale for more texture.
Common Questions
Can I use a different pasta?
Yes, you can use any small pasta shape. Just keep in mind that cooking times may vary slightly. Orzo works best for the stir-fry texture.
Is this recipe freezer-friendly?
It is best enjoyed fresh or from the fridge. Pasta can sometimes change texture after being frozen and thawed. It is so quick to make fresh!
I hope this bright and easy meal brings some calm to your busy week. It is a wonderful way to enjoy fresh flavors without the stress. Happy cooking!
— Katie Wood
Ingredients
- 1 lb boneless skinless chicken breast, cubed
- 1 cup dried orzo pasta
- 2 cups low -sodium chicken broth
- 1 medium zucchini , diced
- 1 red bell pepper, diced
- 2 cups fresh baby spinach
- 3 cloves garlic , minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 medium lemon , zested and juiced
- 0.5 teaspoon sea salt
- 0.25 teaspoon cracked black pepper
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Season chicken cubes with salt, pepper, and oregano, then sauté until golden brown and cooked through.
- Remove chicken from the skillet and set aside.
- In the same skillet, add garlic, zucchini, and bell pepper; sauté for 3-5 minutes until crisp-tender.
- Add the dried orzo to the skillet and stir for 1 minute to lightly toast.
- Pour in chicken broth and bring to a simmer.
- Reduce heat to low, cover, and cook for 8-10 minutes until the liquid is absorbed and orzo is tender.
- Stir the cooked chicken and baby spinach into the orzo until the spinach is wilted.
- Finish by stirring in the lemon juice and lemon zest, adjusting seasoning to taste before serving.
