Description
A quick and vibrant one-pan meal featuring tender chicken, colorful vegetables, and orzo pasta tossed in a zesty lemon-garlic sauce.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 medium zucchini, diced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup chicken broth
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
1. Prepare the Crust:
- Cook the orzo according to package directions until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.
- In the same skillet, add zucchini, bell pepper, and broccoli. Sauté for 5-7 minutes until tender-crisp. Stir in garlic and cook for 1 minute until fragrant.
- Return chicken to the skillet. Add cooked orzo, lemon juice, lemon zest, and chicken broth. Stir well and simmer for 2-3 minutes until heated through and sauce slightly thickens.
- Season with additional salt and pepper if needed. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.