VEGGIE ORZO: Stir in spinach, zucchini, asparagus, or peas during the last few minutes of cooking for extra colour and freshness.
MAKE IT CREAMY: Finish with a splash of cream, coconut milk, or a dollop of Greek yogurt for a richer, comforting bowl.
MEDITERRANEAN: Add cherry tomatoes, olives, or crumbled feta just before serving for a sunny, Mediterranean-inspired upgrade.
PROTEIN SWAP: Try it with shrimp, turkey, or chickpeas instead of chicken for an easy variation.
COOK ONCE. EAT TWICE: Serve chilled as a lemony orzo salad the next day, or reheat with a little broth for a quick lunch.
