Description
A quick and flavorful weeknight meal featuring tender chicken, crisp vegetables, and orzo pasta tossed in a bright lemon sauce. Easy to make and delicious!
Ingredients
Scale
- For the Chicken:
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- For the Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth (or vegetable broth)
- 1 tablespoon butter or olive oil
- For the Vegetables:
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas or snow peas, trimmed
- ½ cup sliced carrots
- For the Lemon Sauce:
- ¼ cup fresh lemon juice
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- Pinch of red pepper flakes (optional)
- For Garnish (Optional):
- Fresh parsley, chopped
- Lemon wedges
Instructions
- 1. Cook the Chicken: Toss chicken with olive oil, garlic powder, onion powder, salt, and pepper. Heat a large skillet/wok over medium-high heat. Cook chicken in a single layer for 5-7 minutes, flipping, until browned and cooked through. Remove and set aside. Cook in batches if needed.
- 2. Cook the Orzo: In a saucepan, melt butter or heat oil. Add orzo and toast for 1-2 minutes until nutty. Carefully add chicken broth, bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes until tender and liquid is absorbed. Stir occasionally.
- 3. Prepare the Sauce: Whisk together lemon juice, soy sauce, honey/maple syrup, Dijon mustard, oregano, and red pepper flakes (if using) in a small bowl. Set aside.
- 4. Stir-Fry the Vegetables: Add remaining olive oil to the same skillet. Heat over medium-high heat. Add onion and cook for 2-3 minutes. Add garlic and cook for 30 seconds until fragrant. Add bell peppers, broccoli, snap peas, and carrots. Stir-fry for 5-7 minutes until tender-crisp.
- 5. Combine Everything: Return cooked chicken to the skillet with vegetables. Pour lemon sauce over the mixture. Stir to coat and simmer for 1-2 minutes to thicken slightly.
- 6. Add the Orzo: Add cooked orzo to the skillet. Stir gently to combine with chicken, vegetables, and sauce. Cook for another 1-2 minutes until heated through.
- 7. Serve: Serve immediately. Garnish with fresh parsley and lemon wedges, if desired.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a little added liquid for best texture, or in the microwave. Avoid freezing for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A