Lemon Chicken Zucchini Orzo (Printable)

Tender chicken and zucchini combine with orzo in a bright lemon-infused broth, perfect for any season.

# What You Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 14 oz), diced

→ Vegetables

02 - 1 medium zucchini, diced
03 - 1 medium carrot, peeled and diced
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 stalks celery, diced
07 - Juice and zest of 1 large lemon
08 - 2 tablespoons fresh parsley, chopped

→ Grains and Broth

09 - 3/4 cup orzo pasta
10 - 6 cups low-sodium chicken broth

→ Seasonings

11 - 2 tablespoons olive oil
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon dried thyme
14 - Salt and freshly ground black pepper to taste

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery, sautéing for 4-5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken and season with salt, pepper, oregano, and thyme. Cook while stirring for 3-4 minutes until chicken turns opaque on all sides.
04 - Pour in chicken broth and bring to a gentle boil.
05 - Add orzo and zucchini. Reduce heat and simmer for 10-12 minutes, stirring occasionally, until orzo is al dente and chicken is cooked through.
06 - Stir in lemon juice, lemon zest, and half the parsley. Taste and adjust seasoning as needed.
07 - Ladle into bowls and garnish with remaining parsley and lemon slices. Serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you spent way more effort than you actually did.
  • The lemon keeps everything bright and energizing, so it never feels heavy even though it's totally filling.
  • One pot means cleanup is basically nonexistent, which might be the best part of all.
02 -
  • Don't skip the sauté step with the vegetables—they need those 4 or 5 minutes to actually soften and develop flavor, not just get limp.
  • The chicken can overcook if you're not paying attention, so dice it into smaller pieces than feels necessary and check it at the 3-minute mark.
  • Lemon zest can be bitter if you go too deep into the white pith, so just get the bright yellow part and call it done.
03 -
  • Taste the orzo at 10 minutes instead of waiting the full 12—it can go from al dente to soft in about 30 seconds of a simmer.
  • Keep extra lemon on hand because someone will always ask for more juice right after you've ladled out the last drop.
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