Dinner

Lemon Chicken & Veggie Orzo Stir Fry Recipe

ByMarina Montclair January 7, 2026January 7, 2026

Introduction

This Lemon Chicken & Veggie Orzo Stir Fry is a bright and flavorful meal that’s perfect for busy weeknights. Tender chicken, vibrant vegetables, and zesty lemon come together with tender orzo pasta for a satisfying and easy dish.

The dish shows one main layer of golden-brown grilled chicken pieces mixed with shiny orzo pasta. Scattered among them are colorful chunks of red and yellow bell peppers and bright green broccoli florets, with some finely chopped green herbs mixed in evenly. The ingredients have a slight glaze that makes everything look moist and fresh. The food is served on a white plate set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breast, diced
1 cup orzo pasta
2 cups mixed vegetables (bell peppers, carrots, broccoli)
2 tablespoons olive oil
2 cloves garlic, minced
1 lemon, zested and juiced
1 teaspoon oregano
Salt and pepper, to taste
¼ cup chicken broth or low-sodium broth
Optional: Fresh parsley for garnish

Instructions

Step 1: In a medium saucepan, bring 4 cups of salted water to a boil. Add the orzo and cook according to package instructions, about 8–10 minutes. Drain and set aside.
Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the diced chicken with salt, pepper, and oregano. Add to the skillet and sauté until cooked through, about 5–7 minutes. Remove the chicken and set aside.
Step 3: In the same skillet, add the remaining olive oil. Sauté the minced garlic and mixed vegetables for 3–4 minutes until tender but still vibrant.
Step 4: Return the chicken to the skillet. Add the cooked orzo, lemon juice, lemon zest, and chicken broth. Stir to combine and cook for an additional 2–3 minutes to heat through.
Step 5: Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
Step 6: Transfer to a serving dish and garnish with fresh parsley if using. Serve warm.

Tips & Variations

Use fresh, seasonal vegetables to maximize flavor and texture.
Adjust lemon juice and zest to taste for more or less tanginess.
Try adding fresh basil or thyme instead of oregano for a different herb profile.
Substitute leftover grilled or roasted chicken to save time.
For a spicy kick, add a pinch of crushed red pepper flakes while cooking the vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth or water to prevent drying out. This dish is best enjoyed fresh but can be frozen for up to 1 month if needed.

How to Serve

The image shows a close-up of a white plate filled with a colorful chicken stir-fry dish. The bottom layer is light brown orzo pasta with a shiny texture. On top, there are several pieces of golden-brown grilled chicken chunks scattered across the dish. Mixed among the chicken and pasta are bright red and yellow bell pepper slices, small green broccoli florets, and bits of green herbs adding freshness. The whole dish looks glossy and well-cooked, with a combination of soft and slightly crisp textures. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of orzo?

Yes, small pasta shapes like couscous, small shells, or even rice can be used as substitutes, though cooking times may vary slightly.

Is this dish gluten-free?

Orzo pasta is typically made from wheat, so this recipe is not gluten-free as written. For a gluten-free option, try using gluten-free pasta or substituting with quinoa or rice.

Marina Montclair