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A colorful skillet filled with golden chicken cubes, tender orzo, green zucchini, and red peppers with a lemon garnish.
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Lemon Chicken Veggie Orzo Stir Fry

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 450kcal

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.