Lemon Chicken & Veggie Orzo
Bright, zesty, and blissfully low-effort—this One-Pan Lemon Chicken and Veggie Orzo is weeknight magic in a skillet. Juicy chicken, tender veggies, and cozy orzo come together in one pan, all powered by the sunny, bold kick of Lemon Super Sauce. Fewer dishes, bigger flavor, and serious what’s-for-dinner energy
Serves 2-3
Simmer
Prep Time: 12–15 mins
Cook Time: 18–22 min
Total Time: 30–35 min
Ingredients
For the Lemon Chicken
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1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
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½ cup Lemon Super Sauce, divided
For the Orzo & Veggies
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1 tbsp olive oil
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1 yellow onion, finely chopped
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3 cloves garlic, minced
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1 cup uncooked orzo pasta
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3 cups low-sodium chicken broth
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1 pint cherry tomatoes, halved
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3 cups fresh baby spinach, packed
For Garnish
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¼ cup crumbled feta cheese
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2 tbsp fresh parsley or dill, chopped
Instructions
1. Marinate the Chicken
Toss cubed chicken with ¼ cup Lemon Super Sauce. Let marinate for 10 minutes while you prep the remaining ingredients.
2. Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Brown the chicken for 2–3 minutes per side (it doesn’t need to be fully cooked). Remove and set aside.
3. Cook the Orzo
In the same skillet, sauté the onion until soft. Add garlic, then stir in orzo and toast briefly. Pour in chicken broth, bring to a boil, reduce to a simmer, cover, and cook 8–10 minutes until orzo is nearly tender.
4. Finish & Serve
Return chicken to the pan and cook until done. Stir in tomatoes, spinach, and the remaining ¼ cup Lemon Super Sauce until spinach wilts and everything is glossy and coated. Serve topped with feta and fresh herbs.
