Lemon Chicken Orzo with Veggies
Description
A bright and flavorful one-pan meal featuring tender chicken, delicate orzo pasta, and colorful vegetables simmered in a zesty lemon-infused broth. This comforting dish is packed with fresh flavors and makes an easy weeknight dinner.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breast, diced
- 1 tbsp olive oil
- 1 cup orzo pasta
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 2 cups chicken broth
- Juice of 1 lemon
- 1 tsp lemon zest
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt, pepper, and Italian seasoning. Cook until golden and fully cooked, about 5–6 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in the orzo and cook for 1 minute.
- Add chicken broth, lemon juice, and lemon zest. Bring to a gentle boil.
- Stir in zucchini, bell pepper, and broccoli.
- Reduce heat, cover, and simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Remove from heat and stir in parsley and Parmesan cheese if using.
- Serve warm with extra lemon wedges on the side.
Q & A
Q: Can I use another vegetable?
A: Yes! Spinach, peas, asparagus, or green beans work great.
Q: Can I make it ahead?
A: Yes, store in the refrigerator for up to 3 days.
Q: Can I use rotisserie chicken?
A: Absolutely. Add cooked chicken near the end of cooking to warm through.
Q: Is this freezer-friendly?
A: It can be frozen, though the orzo may soften slightly when reheated.