Begin by cutting the boneless, skinless chicken breasts into bite-sized pieces and season lightly with salt and pepper.

In a large, deep skillet, heat a generous drizzle of olive oil over medium-high heat. Add the seasoned chicken and cook for about 6-7 minutes until golden brown and fully cooked through.

Lower the heat slightly, then add the minced garlic and dried oregano, cooking for another minute.

Add the orzo pasta to the skillet and toss it around in the juices, ensuring it absorbs the flavors.

Pour in the low-sodium chicken broth and lemon juice, then bring to a simmer. Cover and cook for 10-12 minutes, until the orzo is tender.

Once cooked, stir in the lemon zest and adjust seasoning with salt and pepper. Serve warm.