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To make Lemon Veggie Orzo Chicken, you will need: - 1 cup orzo pasta - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces - 2 tablespoons olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 zucchini, diced - 1 bell pepper (any color), diced - 1 cup cherry tomatoes, halved - 3 cups chicken broth - Zest of 1 lemon - Juice of 1 lemon - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped for garnish You can add these items to boost taste: - 1 teaspoon red pepper flakes for heat - 1/2 cup feta cheese for creaminess - Fresh basil leaves for extra freshness - A splash of white wine for depth If you have dietary needs, try these swaps: - Use quinoa or rice instead of orzo for gluten-free. - Swap chicken with firm tofu for a vegetarian dish. - Replace chicken broth with vegetable broth for vegan options. - Use olive oil or avocado oil for a healthier fat choice. {{ingredient_image_1}} Start by gathering all your ingredients. You'll need: - 1 cup orzo pasta - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces - 2 tablespoons olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 zucchini, diced - 1 bell pepper (any color), diced - 1 cup cherry tomatoes, halved - 3 cups chicken broth - Zest of 1 lemon - Juice of 1 lemon - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped for garnish Chop the onion, garlic, zucchini, and bell pepper. This helps the dish cook evenly. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté them until the onion looks clear, about 3-4 minutes. This step builds the flavor base. Next, toss in the chicken pieces. Season them with salt, pepper, and oregano. Cook the chicken until it turns brown and is cooked through, around 5-7 minutes. Make sure to stir often for even cooking. Now, add the zucchini and bell pepper to the pot. Cook for another 3-4 minutes until the veggies start to soften. Then, stir in the orzo pasta. Pour in the chicken broth, lemon zest, and lemon juice. Mix everything well to combine. Bring the pot to a boil. Once boiling, lower the heat and cover it. Let it simmer for about 10-12 minutes. Stir occasionally to keep the orzo from sticking. In the last few minutes, add the halved cherry tomatoes. This warms them without making them mushy. When the orzo is cooked and has soaked up most of the liquid, take it off the heat. Taste and adjust seasoning with more salt and pepper if needed. Serve warm and finish with a sprinkle of fresh parsley for a pop of color. Enjoy your Lemon Veggie Orzo Chicken! To get the best orzo texture, cook it until it’s al dente. This means it should be firm but not hard. Stir the orzo often while it cooks. This helps prevent it from sticking together. If the orzo absorbs too much broth, add a splash of water. This keeps it moist and tender. You can boost the flavor in many ways. Try adding fresh herbs like basil or thyme. For a kick, add red pepper flakes. You can also use different veggies. Broccoli or spinach works well too. If you want a richer taste, add a bit of grated Parmesan cheese before serving. A large pot is key for this dish. It should be deep enough for the orzo and broth. A wooden spoon helps mix everything well. A cutting board and sharp knife are great for prepping veggies and chicken. Having measuring cups and spoons ensures you get the right amounts. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs can significantly enhance the flavor of this dish. Opt for seasonal produce whenever possible. Don't Overcook the Orzo: Keep an eye on the orzo while it simmers to ensure it remains al dente. It will continue to cook slightly after being removed from heat. Customize the Veggies: Feel free to swap or add other vegetables like spinach, broccoli, or asparagus based on your preference or what you have on hand. Enhance with Cheese: For an extra layer of flavor, consider stirring in some grated Parmesan cheese just before serving. {{image_2}} To make Lemon Veggie Orzo Chicken vegetarian, skip the chicken. You can add more veggies instead. Try mushrooms, spinach, or carrots. Use vegetable broth in place of chicken broth. This keeps the dish rich in flavor. To make this dish gluten-free, swap orzo pasta for gluten-free pasta. You can find many brands that taste great. Also, check your chicken broth. Some brands add gluten, so look for gluten-free labels. Want more nutrients in your meal? Add chickpeas or lentils for protein. You can also toss in kale or broccoli for extra vitamins. Fresh herbs like basil or dill elevate the dish’s flavor and nutrition. You can store your Lemon Veggie Orzo Chicken in the fridge. Use an airtight container for best results. It keeps well for about 3 to 4 days. Make sure it cools before sealing it. This helps avoid moisture build-up. If you want to freeze it, use a freezer-safe container. This dish freezes well for about 2 to 3 months. Divide it into single servings if you like. Just remember to leave some space in the container. This allows for expansion as it freezes. To reheat, you can use the microwave or stovetop. If using a microwave, cover it to keep moisture in. Heat in short bursts, stirring in between. This helps it heat evenly. On the stovetop, add a splash of chicken broth to keep it moist. Heat over low, stirring often. Enjoy your meal again! Yes, you can use other pastas in this dish. I suggest using small shapes like ditalini or mini shells. These work well because they catch the sauce nicely. Avoid larger pasta shapes, as they need more time to cook. Just keep an eye on the cooking time. Adjust it based on the pasta you choose. To add heat, try these simple changes. First, add red pepper flakes while cooking the onion and garlic. You can also add diced jalapeño or fresh chili peppers. For a smoky flavor, try smoked paprika. Each of these will give your dish a nice kick without overpowering the lemon flavor. This dish pairs well with many sides. A fresh green salad brings a nice contrast. You could serve it with garlic bread for extra flavor. If you want something warm, try roasted vegetables. They add color and nutrients to your meal. This blog post covered key aspects of making Lemon Veggie Orzo Chicken. We discussed the essential ingredients, optional enhancements, and substitutes for dietary needs. I shared step-by-step instructions for preparing and cooking the dish, plus tips to get the best flavor and texture. Variations like vegetarian and gluten-free options help everyone enjoy it. Lastly, proper storage and reheating advice keep leftovers fresh. With these insights, you can create a delicious meal that suits your taste while enjoying the cooking process.

Lemon Veggie Orzo Chicken

A refreshing and hearty dish featuring orzo pasta, chicken, and vibrant vegetables, all infused with lemon.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 1 cup orzo pasta
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 medium bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 3 cups chicken broth
  • 1 unit zest of 1 lemon
  • 1 unit juice of 1 lemon
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
  • Add the chicken pieces to the pot and season with salt, pepper, and oregano. Cook until the chicken is browned on all sides and cooked through, around 5-7 minutes.
  • Stir in the zucchini and bell pepper, and cook for an additional 3-4 minutes until the veggies begin to soften.
  • Add the orzo pasta to the pot, followed by the chicken broth, lemon zest, and lemon juice. Stir everything together to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 10-12 minutes or until the orzo is al dente, stirring occasionally.
  • In the last few minutes of cooking, add the cherry tomatoes to the pot, allowing them to warm through.
  • Once the orzo is cooked and has absorbed most of the liquid, remove from heat. Adjust seasoning with more salt and pepper if needed.
  • Serve warm, garnished with fresh parsley.

Notes

Feel free to customize the vegetables based on your preference.
Keyword chicken, lemon, one-pot, orzo, vegetables