Ingredients
- Boneless, skinless chicken breasts: 1.5 lbs, cut into bite-sized pieces
- Orzo pasta: 1 cup
- Broccoli florets: 1.5 cups
- Bell pepper (any color): 1 medium, sliced
- Lemon: 1 large (juice and zest)
- Garlic: 2 cloves, minced
- Olive oil: 2 tablespoons
- Soy sauce: 2 tablespoons
- Honey: 1 tablespoon
Instructions
- Step 1: Cook orzo according to package directions. Drain and set aside.
- Step 2: In a large skillet or wok, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
- Step 3: Add broccoli and bell pepper to the skillet and stir-fry for 3-5 minutes, until vegetables are tender-crisp.
- Step 4: Stir in minced garlic, lemon zest, and lemon juice. Cook for 1 minute more, until fragrant.
- Step 5: Add cooked orzo, soy sauce, and honey to the skillet. Toss to combine and heat through.
- Step 6: Serve immediately. Garnish with extra lemon zest, if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet with a splash of water or broth to prevent the orzo from drying out.
- For a complete meal, serve this stir-fry with a side of crusty bread to soak up the flavorful sauce.
- Don't be shy with the lemon zest; it really brightens the dish and complements the other flavors!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American