Ingredients
- Orzo pasta, 1 cup
- Chicken breast, 1 pound, cut into bite-sized pieces
- Broccoli florets, 1 cup
- Bell pepper (any color), 1, sliced
- Lemon, 1, juiced and zested
- Olive oil, 2 tablespoons
- Garlic, 2 cloves, minced
- Soy sauce, 2 tablespoons
Instructions
- Step 1: Cook orzo according to package directions. Drain and set aside.
- Step 2: While the orzo cooks, heat olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through.
- Step 3: Add the broccoli and bell pepper to the skillet with the chicken. Stir-fry for about 5 minutes, or until the vegetables are tender-crisp.
- Step 4: Add the cooked orzo to the skillet.
- Step 5: In a small bowl, whisk together the lemon juice, lemon zest, garlic, and soy sauce. Pour the sauce over the chicken, vegetables, and orzo. Stir to combine.
- Step 6: Cook for another 2-3 minutes, stirring constantly, until the sauce has thickened slightly and everything is heated through. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of water or chicken broth to the stir fry before microwaving to prevent the orzo from drying out.
- Garnish with fresh parsley or a sprinkle of red pepper flakes for an extra pop of flavor and visual appeal.
- To maximize the lemon flavor, zest the lemon before juicing it, as zesting is easier before the lemon is squeezed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American