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Lemon Chicken & Veggie Orzo Stir Fry

A fresh and vibrant weeknight dinner featuring tender chicken, crisp vegetables, and orzo pasta in a bright lemon-soy sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3–4 pieces boneless, skinless chicken breasts Cubed, they cook quickly.
  • 2 cloves fresh garlic, minced Adds aroma and flavor.
  • 1 cup orzo pasta Acts like a rice or small pasta.
  • 1 piece bell pepper (any color), diced For color and crunch.
  • 1 medium zucchini, sliced Adds texture.
  • 1 cup broccoli florets Provides nutrition.
  • 2 tbsp low-sodium soy sauce Brings savory umami.
  • 2 tbsp fresh lemon juice Provides brightness.
  • 2 tbsp olive oil For cooking and flavor.
  • Salt and pepper to taste Enhances flavors.

Method
 

Preparation
  1. Wash and chop all vegetables into bite-sized pieces; cube the chicken.
Cook Orzo
  1. Boil salted water, add orzo, and cook until al dente (about 8 minutes). Drain and set aside.
Sauté Chicken
  1. In a large skillet over medium-high heat, heat olive oil. Add seasoned chicken cubes and cook until golden brown (5-7 minutes).
Add Vegetables
  1. Stir in garlic for one minute, then add bell peppers, zucchini, and broccoli. Sauté until tender-crisp (about 5 minutes).
Create the Sauce
  1. Mix soy sauce with fresh lemon juice in a bowl and pour over the chicken and veggies.
Combine Everything
  1. Add cooked orzo to the skillet, tossing gently until all ingredients are heated through.

Notes

Serve warm with optional lemon wedges or fresh herbs. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently to maintain texture.