Description
This delightful recipe for One-Pan Lemon Chicken and Veggie Orzo is a flavorful and satisfying dish that brings together juicy chicken, vibrant veggies, and tangy lemon orzo in one pan for easy cooking and cleanup.
Ingredients
Units
Scale
For the chicken and veggies:
- 2 large chicken breasts, sliced or cubed
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 small onion, finely chopped
For the orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- Zest and juice of 1 lemon
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For garnish:
- 2 tablespoons fresh parsley, chopped
- Optional: crumbled feta
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with oregano, paprika, salt, and pepper. Sear chicken 4–5 minutes until lightly golden. Remove and set aside.
- In the same skillet, sauté onion, zucchini, and red bell pepper for 3–4 minutes until slightly softened. Add garlic and cook 30 seconds until fragrant.
- Stir in orzo and toast lightly for 1–2 minutes.
- Add chicken broth, cherry tomatoes, lemon zest, lemon juice, salt, and pepper. Bring to a simmer, then reduce heat to low and cover. Cook for 10–12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
- Return the chicken to the skillet and stir to combine. Heat through for 2–3 minutes.
- Remove from heat and garnish with chopped parsley and optional feta. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sauté, Simmer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg
