Begin by dicing boneless, skinless chicken breasts into bite-sized pieces. Gather all your other ingredients: orzo, chicken broth, fresh lemons, garlic, and seasonings.

Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced chicken, season generously with salt and pepper, and sauté for about 6-7 minutes until golden brown.

Stir in minced garlic and dried oregano, letting them cook for about 1 minute until aromatic, ensuring the garlic doesn’t burn.

Add the orzo pasta into the skillet, stirring thoroughly to coat with the chicken juices and aromatics.

Pour in low-sodium chicken broth and the freshly squeezed lemon juice. Bring to a gentle simmer over medium heat and cover for 10-12 minutes.

Once the orzo is tender, remove from heat and stir in the freshly grated lemon zest.