In a large pot or deep skillet, heat a tablespoon of olive oil over medium-high heat. Add the diced chicken, seasoning with salt and pepper. Sear for about 5-7 minutes until golden brown and fully cooked. Remove the chicken and set aside.

In the same pot, add another drizzle of olive oil if needed. Toss in the diced onion and minced garlic, sautéing for 2-3 minutes until fragrant and the onion is translucent.

Stir in the uncooked orzo and chicken stock, bringing it to a gentle boil. Cook for about 8-10 minutes until the orzo is al dente and has absorbed a good amount of broth.

Fold in the chopped zucchini, lemon zest and juice, and the prepared chicken. Stir gently and cook for an additional 2-3 minutes until everything is well combined.

Cover the pot and let it rest off the heat for about 5 minutes before serving. Garnish with fresh herbs like parsley if desired.