Lemon Chicken Orzo with Veggies 🍋🍗🥦
Ingredients
- 1 lb chicken breast, cubed
- 1½ cups dry orzo pasta
- 2 tbsp olive oil
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 2 cups broccoli florets
- 3 garlic cloves, minced
- 3 cups chicken broth
- 1 lemon (juice + zest)
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt & black pepper, to taste
- ¼ cup grated parmesan cheese (optional)
- Fresh parsley for garnish
Instructions
1. Cook the Chicken
Season chicken with paprika, Italian seasoning, salt, and pepper.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes until golden and fully cooked. Remove and set aside.
2. Sauté the Veggies
In the same pan, add remaining olive oil.
Cook garlic for 30 seconds until fragrant. Add bell pepper, zucchini, and broccoli. Sauté for 4–5 minutes until slightly tender.
3. Cook the Orzo
Add dry orzo directly into the skillet and stir for 1 minute.
Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer for 10–12 minutes, stirring occasionally, until orzo is tender and broth is mostly absorbed.
4. Finish the Dish
Return cooked chicken to the skillet.
Add lemon juice and lemon zest. Stir everything together and cook for 2 more minutes.
5. Serve
Sprinkle with parmesan cheese and fresh parsley before serving.
Serve warm with extra lemon wedges if desired!
Tips
- Add spinach at the end for extra greens.
- Swap chicken breast for shrimp or salmon.
- Make it creamy by stirring in 2–3 tbsp cream cheese or a splash of heavy cream.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to keep the orzo creamy.