Rosamarina Chicken Stir Fry
Elevate your weeknight dinner game with this vibrant and satisfying Rosamarina Chicken Stir Fry! This one-skillet wonder combines tender, seasoned chicken bites with golden, toasted orzo pasta (also known as rosamarina) and a colorful medley of red and yellow bell peppers, zucchini, and red onion. Infused with fragrant garlic, oregano, and basil, and finished with a zesty splash of lemon juice, this dish is bursting with Mediterranean-inspired flavors. Quick to prepare in under 40 minutes, it’s a perfect meal for busy nights, offering a delightful balance of protein, vegetables, and pasta. Serve it hot, garnished with fresh parsley, for a wholesome and flavorful dinner that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 2 tbsp olive oil
- 1 cup uncooked orzo (rosamarina)
- 2 cups chicken broth
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 medium zucchini, sliced into half-moons
- 1 small red onion, sliced
- 2 cloves minced garlic
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
Start by preparing the chicken. Cut the chicken breast into bite-sized pieces and season them with salt, black pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes until browned and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the rosamarina (orzo) and toast it for 2 minutes, stirring frequently, until lightly golden.
Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and cook the orzo for 8-10 minutes, or until tender and the liquid has been absorbed. Transfer the orzo to a separate bowl and set aside.
Return the skillet to medium heat. Add the sliced bell peppers, zucchini, and red onion. Sauté the vegetables for 5 minutes until tender-crisp.
Add the minced garlic, oregano, and basil to the vegetables and cook for an additional 1 minute, stirring to combine.
Return the cooked chicken to the skillet, along with the orzo. Toss everything together and cook for another 2-3 minutes to heat through.
Remove the skillet from heat and stir in the lemon juice and chopped fresh parsley. Adjust the seasoning with additional salt and pepper, if needed.
Serve the Rosamarina Chicken Stir Fry hot, garnished with extra parsley if desired. Enjoy!
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.9 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 756 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
