Lemon Chicken & Veggie Orzo Stir Fry

This lemon chicken and veggie orzo stir fry is a cheerful, speedy dinner that feels fresh without fuss. Tender slices of chicken mingle with jewel toned peppers, zucchini, carrot, and wilted spinach tossed with tiny orzo pasta and bright lemon juice for an easy one pan dinner. It is perfect for busy weeknights or when you want something colorful on the table in under an hour. If you love versatile chicken dishes you might also enjoy this perfect chicken ramen stir fry as another weeknight option.

Why This Recipe Is a Great Choice

This meal brings together speed, nutrition, and big flavor in a single skillet ready in a flash. The orzo cooks quickly and soaks up lemon and garlic to carry each bite, while the sliced chicken cooks through fast and stays tender. The colorful vegetables add crunch and freshness so every forkful feels balanced and inviting. It is flexible so you can swap vegetables depending on the season or what you have on hand, similar to how other chicken favorites work well in different formats like air fryer honey butter garlic chicken tenders. Cleanup is minimal and the dish looks great on a plate, making it ideal for casual dinner or a small dinner party.

Flavor and Texture

Bright lemon and fragrant garlic are the backbone of the flavor making the dish feel light yet satisfying. The chicken offers savory richness while orzo lends a slightly chewy, pasta like base that soaks up the juices. Bell pepper, zucchini, and carrot deliver a mix of crisp and tender textures so each bite is interesting. A handful of spinach wilts into the warm mixture adding a silky green note and extra nutrients. Fresh parsley at the end adds herbaceous brightness and a pretty finish.

Ingredients

– 1 lb chicken breast, sliced
– 1 cup orzo pasta
– 1 bell pepper, sliced
– 1 zucchini, sliced
– 1 carrot, julienned
– 2 cups spinach
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 lemon, juiced
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)

Step by Step Instructions

1. Cook orzo according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
3. Add sliced chicken and cook until browned and cooked through.
4. Stir in the bell pepper, zucchini, and carrot, and cook for 3-5 minutes until tender.
5. Add spinach and cooked orzo, and mix.
6. Pour lemon juice over the mixture and season with salt and pepper. Stir well.
7. Serve hot, garnished with fresh parsley.

Tips for Best Results

Slice the chicken to roughly the same thickness so pieces cook evenly and finish at the same time. Use a hot skillet so you get a little color on the chicken rather than steaming it. If the orzo seems dry after mixing, add a splash of reserved pasta water or a drizzle of olive oil to loosen the dish. Taste before serving and adjust lemon and salt to lift the flavors. For extra texture, briefly toast the orzo in the skillet before boiling it next time.

Storage and Make Ahead

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat with a splash of water to revive the orzo and vegetables. You can cook the orzo and chop vegetables ahead of time to speed up assembly on the day you plan to cook. If freezing, separate into meal sized portions and thaw in the refrigerator before reheating for best texture.

Final Thought

This lemon chicken and veggie orzo stir fry is friendly, flexible, and satisfying with minimal effort. It’s a great way to get a colorful plate on the table quickly and still feel like a homemade dinner. The bright citrus note makes every bite feel light and fresh.

Conclusion

For another dairy free, lemony take on chicken and orzo that is cooked in one pan see this recipe for Lemon Chicken and Orzo (One Skillet, Dairy Free) on Two Kooks in the Kitchen: Lemon Chicken and Orzo.

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