Dinner

Lemon Chicken & Veggie Orzo Stir Fry Recipe

Bylina Carter February 4, 2026February 4, 2026

Introduction

This Lemon Chicken & Veggie Orzo Stir Fry is a bright, flavorful dish that comes together quickly for a satisfying weeknight meal. Tender chicken and fresh vegetables are tossed with zesty lemon and savory soy sauce, all served over tender orzo pasta. It’s a simple way to enjoy a balanced, colorful dinner.

A close-up of a dish on a white plate filled with three main layers: the base layer consists of light golden orzo pasta with a smooth texture, scattered evenly across the plate; the middle layer features bright green broccoli florets and small chunks of red and yellow bell peppers, adding vibrant pops of color and a mix of soft and crisp textures; the top layer is made up of medium-sized, lightly browned chicken pieces with a glazed look, mixed thoroughly with finely chopped green herbs sprinkled on top. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 boneless, skinless chicken breasts (1 lb)
2 cloves fresh garlic, minced

1 cup orzo pasta
1 bell pepper (any color), diced

1 medium zucchini, sliced
1 cup broccoli florets

2 tbsp low-sodium soy sauce
2 tbsp fresh lemon juice
2 tbsp olive oil

Salt and pepper to taste

Instructions

Step 1: Prepare your ingredients by washing and chopping the vegetables into bite-sized pieces and cubing the chicken.
Step 2: Cook the orzo by boiling salted water, adding the orzo, and cooking until al dente, about 8 minutes. Drain and set aside.

Step 3: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken cubes and cook until golden brown, about 5-7 minutes.
Step 4: Stir in the minced garlic and cook for one minute. Add the bell pepper, zucchini, and broccoli, sautéing until tender-crisp, about 5 minutes.
Step 5: In a small bowl, mix the soy sauce with fresh lemon juice. Pour the sauce over the chicken and vegetables in the skillet.

Step 6: Add the cooked orzo to the skillet and toss gently until all ingredients are heated through and well combined.

Tips & Variations

For extra flavor, marinate the chicken in lemon juice and soy sauce for 30 minutes before cooking.
Swap orzo for quinoa or couscous for a gluten-free option.

Add a pinch of red pepper flakes for a subtle kick.
Use any seasonal vegetables you have on hand to customize this dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through, adding a splash of water if needed to keep it moist.

How to Serve

A white plate is filled with a colorful dish showing several layers: at the base, there are glossy, light golden orzo pasta pieces scattered throughout. On top of this, there are bright green broccoli florets, yellow and red bell pepper chunks, and dark green zucchini slices, giving a mix of fresh, vibrant colors. Large, juicy-looking pieces of cooked chicken with a golden-brown sear are spread evenly across the plate, some topped with small bits of green herbs. The textures range from the smooth, shiny pasta to the tender, slightly charred chicken and crisp vegetables. The whole dish glistens slightly, indicating a light sauce coats everything. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Just adjust the cooking time slightly if needed to ensure they’re cooked through.

Is it possible to make this recipe vegetarian?

Absolutely. Simply omit the chicken and increase the amount of vegetables or add tofu for protein. The lemon and soy sauce sauce will still add plenty of flavor.

lina Carter