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Lemon Chicken & Veggie Orzo – A Bright and Balanced One-Pan Dinner

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A bright, lemony one-pot pasta made with juicy chicken, orzo, and a medley of fresh vegetables — perfect for weeknight dinners or healthy meal prep.

Ingredients

Scale

  • 1 lb chicken breast or thighs, cut into bite-sized pieces

  • 1 cup dry orzo pasta

  • 1 zucchini, diced

  • 1 cup cherry tomatoes, halved

  • 1 cup baby spinach

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 2½ cups low-sodium chicken broth

  • 1 tbsp olive oil

  • 1 tbsp butter

  • Zest and juice of 1 lemon

  • 1 tsp dried oregano or Italian seasoning

  • Salt and black pepper, to taste

  • Optional: chopped parsley for garnish

Instructions

  • Season chicken with salt, pepper, and oregano. Sear in olive oil over medium-high heat until cooked through. Set aside.

  • In the same pan, sauté onion for 2–3 minutes. Add garlic and cook another 30 seconds.

  • Add zucchini and cherry tomatoes. Cook 3–4 minutes until starting to soften.

  • Stir in orzo and toast 1–2 minutes. Pour in chicken broth and bring to a boil.

  • Reduce heat and simmer 10–12 minutes, stirring occasionally, until orzo is tender.

  • Return chicken to the pan and stir in spinach until wilted.

  • Add lemon zest, lemon juice, and butter. Stir to combine and adjust seasoning.

  • Let rest 2–3 minutes. Serve warm, garnished with parsley.

Notes

  • Add parmesan or feta for extra richness.

  • Use rotisserie chicken for a shortcut.

  • For meal prep, store in airtight containers and reheat with a splash of broth.

Find it online: https://dishloomz.com/lemon-chicken-veggie-orzo-a-bright-and-balanced-one-pan-dinner/