Ingredients
Scale
- 4 boneless skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 cup orzo pasta
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 carrot, finely diced
Instructions
- Season the chicken strips with salt, pepper, garlic powder, and dried oregano.
- Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add orzo pasta and stir for 1-2 minutes until lightly toasted.
- Add 2 cups of water or chicken broth to the skillet, bring to a simmer, and cook orzo until al dente, about 8-10 minutes, stirring occasionally.
- Add diced zucchini, red bell pepper, and carrot to the skillet. Cook for 3-4 minutes until vegetables are tender.
- Return the cooked chicken to the skillet. Stir in lemon juice and lemon zest. Mix everything together and cook for 1-2 minutes to heat through.
- Serve immediately, garnished with fresh herbs if desired.
Notes
For extra flavor, add a splash of lemon juice and a sprinkle of lemon zest just before serving. You can substitute chicken broth for water to cook the orzo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 420
- Sugar: 6
- Fat: 14
- Carbohydrates: 38
- Protein: 35