Summer Vegetable Orzo with Chicken is an easy meal packed full of summer vegetables and amazing pesto flavour! Cherry tomatoes, zucchini and spinach pair beautifully with your favourite pesto and sautéed chicken. Make it for dinner tonight!

You’ll need pesto for this recipe. Use your favourite store-bought brand or make a batch of my Easy Cashew Pesto. If you have an Instant Pot, check out my Pesto Chicken Pasta!

summer vegetable orzo with chicken viewed from overhead in a blue dutch oven

Have you ever used orzo before? The first time I had it was years ago when my mom made a Greek chicken orzo salad from an Ina Garten cookbook (Ina’s such a legend). I loved how the dressing coated the orzo, so every bite was full of flavour.

So, orzo seemed like the natural pasta candidate for this dish. The small size of the pasta allows you to get a little bit of everything in each bite: cherry tomato, zucchini, spinach and chicken, and all of it covered in basil-y goodness from the pesto.

Ingredients

Uncooked orzo – 1 pound or approximately 1.5 cups dry measure
Olive oil – for sautéing
Chicken breast – 1 pound or approximately 2 large boneless skinless breasts
Yellow onion
Garlic
Cherry tomatoes
Zucchini
Baby Spinach – 3 cups (about 3 big handfuls)
Red pepper flakes, salt and pepper
Pesto – your favourite store-bought brand or one batch of my Easy Cashew Pesto

How to Make It

Step One: Make the orzo

Cook the orzo according to package directions and set aside.

Step Two: Sauté the chicken

While the orzo is cooking, heat olive oil over medium heat in a large, deep skillet or dutch oven
Sauté the chicken until fully cooked, about 5 to 7 minutes
Remove from skillet and set aside on a plate

sauteed diced chicken in a blue dutch oven

Step three: Sauté the vegetables

Heat a little more olive oil in the skillet
Sauté the onion until turning translucent, about 3-5 minutes
Add the tomato, zucchini and red pepper flakes. Season with salt and pepper and cook until softened.
Add the baby spinach and cook until just wilted.

Sauteed tomato and zucchini with fresh spinach in a blue dutch oven

Step Four: Add the chicken, pesto and cooked orzo

Add the pesto and reserved cooked chicken to the skillet. Stir until vegetables, pesto and chicken are evenly dispersed
Add the cooked orzo and stir until well combined and pesto coats the orzo evenly
Serve immediately. Garnish with freshly grated parmesan, if desired.

cooked diced chicken and pesto on top of sauteed vegetables in a blue dutch oven

Can I use a different pasta?

Yes, but for best flavour and texture I suggest using a very small noodle (like super tiny macaroni) or a type of noodle that “catches” lots of flavour, like rotini. In fact, if you need a gluten-free option, rotini is a great choice (I haven’t had luck finding gluten-free orzo).

Can I use other vegetables?

Yes! Use your favourite vegetables. I just happen to love the tomato and zucchini combination.

Can I make this vegetarian or vegan?

Yes! To make it vegetarian, simply leave out the chicken. For added protein and fibre you could add beans. During testing, I tried cooked cannellini beans (white kidney beans). Navy beans would be nice, too. Add them at the same time as the spinach to ensure they’re warmed through.

To make it vegan, leave out the chicken, but also be sure to use a vegan pesto. I have a vegan option for my Easy Cashew Pesto.

summer vegetable orzo with chicken on a white plate garnished with parmesan

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