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A vibrant skillet of lemon chicken cubes, green zucchini, red peppers, and orzo pasta garnished with fresh parsley.

Lemon Chicken & Veggie Orzo Stir Fry

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 385
Ingredients Method

Ingredients
  

  • 1 lb chicken breast, cut into 1-inch cubes
  • 1 cup dried orzo pasta
  • 2 cups low -sodium chicken broth
  • 1 tablespoon olive oil
  • 1 red bell pepper, diced
  • 1 medium zucchini , sliced into half-moons
  • 1/2 cup frozen peas
  • 2 cloves garlic , minced
  • 1 lemon , zested and juiced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Cook orzo in chicken broth according to package directions until al dente; set aside.
  2. Season chicken cubes with salt, pepper, and dried oregano.
  3. Heat olive oil in a large skillet or wok over medium-high heat.
  4. Add chicken to the skillet and cook until browned and internal temperature reaches 165°F (74°C), approximately 6 to 8 minutes. Remove chicken from the pan and set aside.
  5. In the same skillet, add the diced bell pepper and zucchini. Sauté for 4 to 5 minutes until vegetables are tender-crisp.
  6. Stir in the minced garlic and frozen peas, cooking for an additional 60 seconds until fragrant.
  7. Return the cooked chicken and cooked orzo to the skillet.
  8. Pour in the lemon juice and add the lemon zest. Toss all ingredients together over medium heat for 2 minutes until well combined and heated through.
  9. Garnish with fresh parsley and serve immediately.