Lemon Chicken & Veggie Orzo Stir Fry Recipe

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Bursting with vibrant colors and fresh flavors, this Lemon Chicken & Veggie Orzo Stir Fry is a delightful twist on a classic weeknight dinner. Succulent chicken strips are seared to golden perfection, mingling with tender orzo pasta, a medley of colorful vegetables, and juicy cherry tomatoes. A bright splash of lemon juice and a sprinkle of fresh herbs tie it all together, creating a dish that’s both satisfying and refreshingly light.

Perfect for busy evenings or casual gatherings, this one-pan meal delivers big on flavor with minimal cleanup. The combination of textures—crisp vegetables, chewy orzo, and juicy chicken—makes every bite dynamic. It’s as comforting as it is nourishing, offering a wholesome balance of protein, carbs, and fiber, all infused with a zesty lemon kick.

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Ingredients for this Lemon Chicken & Veggie Orzo Stir Fry

• 1 lb boneless, skinless chicken breasts, cut into strips
• 1 cup orzo pasta
• 1 tbsp olive oil
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 2 cloves garlic, minced
• Juice of 1 lemon (plus lemon wedges for garnish)
• Zest of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and black pepper, to taste
• Optional: red pepper flakes for heat

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Step 1: Cook the Orzo

Bring a pot of salted water to a boil and cook the orzo according to the package instructions until al dente. Drain and set aside.

Step 2: Sear the Chicken

In a large skillet, heat the olive oil over medium-high heat. Season the chicken strips with salt and pepper, then add them to the skillet. Cook for 5-7 minutes, turning occasionally, until golden brown and fully cooked. Remove the chicken and set aside.

Step 3: Sauté the Vegetables

In the same skillet, add a touch more oil if needed, then toss in the bell pepper, broccoli, and garlic. Sauté for 4-5 minutes until the veggies are tender-crisp. Add the cherry tomatoes and cook for an additional 2 minutes.

Step 4: Combine Everything

Return the cooked chicken to the skillet along with the drained orzo. Stir in the lemon juice, lemon zest, and chopped parsley. Toss everything together and adjust seasoning with salt, pepper, and red pepper flakes if using.

Step 5: Serve and Garnish

Serve hot, garnished with extra parsley and lemon wedges for a burst of citrus flavor.

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Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. Add a splash of water or broth to refresh the orzo if needed.

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Estimated Nutrition

Per serving (based on 4 servings)

• Calories: 420
• Protein: 32g
• Carbohydrates: 35g
• Fat: 16g
• Fiber: 4g
• Sugars: 4g
• Sodium: 280mg

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Frequently Asked Questions

What can I use instead of chicken?

You can substitute chicken with turkey breast, tofu, or even shrimp for a different twist.

Can I make this dish vegetarian?

Absolutely! Just skip the chicken and use tofu or extra vegetables like zucchini and mushrooms.

Is this recipe gluten-free?

Orzo is typically made from wheat, so to make this dish gluten-free, use a gluten-free orzo alternative.

Can I freeze the leftovers?

It’s best enjoyed fresh, but you can freeze leftovers for up to a month. Thaw in the fridge overnight before reheating.

What other vegetables can I add?

Zucchini, snap peas, spinach, or asparagus all work well in this stir fry.

How can I make it spicier?

Add more red pepper flakes or a dash of hot sauce while cooking.

Can I prepare this ahead of time?

Yes, you can cook the components in advance and combine them just before serving.

What kind of skillet should I use?

A large nonstick or stainless steel skillet works great to avoid sticking and for even cooking.

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