Description
A bright and flavorful one-pan meal with tender chicken, orzo pasta, and colorful veggies tossed in fresh lemon. Perfect for busy weeknights.
Ingredients
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1 cup orzo pasta
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2 tablespoons olive oil, divided
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1 pound chicken breast, diced
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2 cups broccoli florets
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1 red bell pepper, sliced
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1 carrot, thinly sliced
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2 cloves garlic, minced
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1 lemon, juice and zest
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1/4 cup fresh parsley, chopped
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Salt and black pepper, to taste
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Optional: grated Parmesan cheese, for serving
Instructions
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Cook orzo in a pot of salted boiling water until al dente, about 8–10 minutes. Drain and set aside.
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Heat 1 tablespoon olive oil in a large skillet. Add diced chicken, season with salt and pepper, and cook until golden and fully cooked, 6–8 minutes. Remove from skillet.
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Add remaining olive oil to the skillet. Stir in broccoli, bell pepper, carrot, and garlic. Cook 5–7 minutes until vegetables are tender-crisp.
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Return chicken to skillet along with cooked orzo. Toss everything together, adding a splash of reserved pasta water if needed.
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Stir in lemon juice, zest, and parsley. Season to taste, garnish with Parmesan if desired, and serve warm.
Notes
For extra flavor, add red pepper flakes or swap parsley with fresh basil. Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean