This Lemon Chicken Orzo with Vegetables is a vibrant, one-pan meal that beautifully balances bright Mediterranean citrus with tender, herb-marinated chicken and crisp garden veggies. Perfect for a quick weeknight dinner or a meal-prep staple, this dish features golden, pan-seared chicken cutlets nestled in a bed of savory, sun-kissed orzo pasta tossed with broccoli, bell peppers, and zucchini. It is fresh, comforting, and remarkably easy to clean up.Fruits & Vegetables
Ingredients
The Chicken and Marinade
1.5 lbs Chicken Breast Cutlets (thinly sliced or pounded even)
2 Tablespoons Extra Virgin Olive Oil (plus more for cooking)
Zest and Juice of 1 Large Lemon
3 Cloves Garlic, mincedGrains & Pasta
1 Teaspoon Dried Oregano
1 Teaspoon Smoked Paprika
Salt and Black Pepper, to taste
The Orzo & Vegetables
1 1/2 Cups Uncooked Orzo Pasta
1 Cup Fresh Broccoli Florets, chopped smallJuice
1 Medium Zucchini, quartered and sliced
1 Red Bell Pepper, diced
1 Yellow Bell Pepper, diced
3 Cups Low-Sodium Chicken Broth
1/4 Cup Fresh Parsley, finely chopped
1/2 Cup Shaved or Grated Parmesan Cheese, for serving
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