Fresh, zesty, and ready in 30 minutes — the perfect one-pan meal!
🧄 Ingredients
For the Chicken & Orzo:
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1 cup orzo pasta
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1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
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1 tbsp olive oil
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1 tbsp butter
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Salt & black pepper to taste
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½ tsp garlic powder
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½ tsp paprika
For the Veggies:
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1 small zucchini, diced
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1 cup broccoli florets
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1 red bell pepper, sliced
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1 cup spinach
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2 cloves garlic, minced
For the Lemon Sauce:
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Juice & zest of 1 lemon
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⅓ cup chicken broth (or water)
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2 tbsp olive oil
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1 tbsp soy sauce (optional for depth)
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1 tsp honey (optional for balance)
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¼ tsp red pepper flakes (optional for heat)
For Garnish:
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Fresh parsley or basil
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Grated Parmesan cheese
🍋 Instructions
1. Cook the Orzo:
Bring a pot of salted water to a boil. Cook orzo until al dente. Drain and drizzle with olive oil to prevent sticking.
2. Cook the Chicken:
In a large skillet, heat olive oil and butter over medium heat.
Season chicken with salt, pepper, garlic powder, and paprika.
Cook 5–7 minutes until golden and cooked through. Remove and set aside.
3. Sauté the Veggies:
In the same skillet, add garlic, zucchini, bell pepper, and broccoli.
Sauté 4–5 minutes until tender-crisp. Add spinach and cook until wilted.
4. Make the Lemon Sauce:
Whisk together lemon juice, zest, broth, olive oil, soy sauce, honey, and red pepper flakes.
Pour into skillet and stir.
5. Combine Everything:
Add cooked chicken and orzo back into the skillet.
Toss everything well to coat in the sauce. Simmer 2 minutes for the flavors to meld.
6. Garnish & Serve:
Top with Parmesan cheese and chopped parsley. Serve warm with lemon wedges.
🕒 Time & Tips
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Prep: 10 min | Cook: 20 min | Total: 30 min
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Servings: 4
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Swap orzo for quinoa or rice for a gluten-free option.
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Stir in 2 tbsp Greek yogurt or light cream for a creamier texture.
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