Mediterranean Chicken and Orzo with Vegetables

This delightful Mediterranean-inspired dish combines tender chicken with a medley of fresh vegetables including zucchini, asparagus, yellow squash, and red pepper, all tossed with orzo pasta. The dish is seasoned with aromatic herbs and a hint of lemon, offering a light yet satisfying meal that beautifully balances traditional flavors with a creative twist. It’s perfect for a wholesome dinner and is packed with nutrients.

Ingredients:

• 2 cups orzo pasta
• 1 lb chicken breast, diced
• 1 medium zucchini, sliced
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1 medium yellow squash, sliced
• 1 red bell pepper, chopped
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the orzo pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt, pepper, oregano, and thyme. Cook until the chicken is browned and cooked through, about 5-7 minutes.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Stir in the zucchini, asparagus, yellow squash, and red bell pepper. Sauté for about 5-7 minutes, or until the vegetables are tender but still crisp.
5. Add the cooked orzo to the skillet and mix well. Squeeze fresh lemon juice over the top and toss to combine.
6. Taste and adjust seasoning if necessary. Remove from heat.
7. Serve warm, garnished with fresh parsley.