Description
A flavorful and vibrant lemon chicken and veggie orzo stir fry that is quick and easy to make. This Mediterranean-inspired dish is packed with protein and fresh vegetables, making it a satisfying and healthy meal for any night of the week.
Ingredients
Scale
For the Stir Fry:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked orzo pasta
- 2 tablespoons olive oil, divided
- 1 red bell pepper, sliced
- 1 zucchini, halved and sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- zest and juice of 1 lemon
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Orzo: In a large pot of salted boiling water, cook the orzo according to package instructions. Drain and set aside.
- Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil. Add the chicken, season, and cook until golden and cooked through. Set aside.
- Sauté Veggies: In the same skillet, sauté bell pepper, zucchini, and broccoli until tender. Add garlic and cook for an additional minute.
- Combine & Finish: Return the chicken to the skillet, add the cooked orzo, lemon zest, lemon juice, and red pepper flakes. Toss to combine. Stir in Parmesan and parsley before serving.
Notes
- You can substitute orzo with quinoa or rice for a gluten-free option.
- Add spinach or mushrooms for extra veggies.
- Adjust lemon juice to taste for more brightness.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 435
- Sugar: 3 g
- Sodium: 370 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 85 mg
