Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and oregano. Add chicken to skillet and cook until golden and cooked through, about 6-8 minutes. Remove chicken and set aside.
In the same skillet, add remaining olive oil and garlic. Sauté for 30 seconds until fragrant.
Add orzo and toast for 1 minute, then pour in chicken broth. Bring to a boil.
Reduce heat to low, cover, and simmer for 8-10 minutes until orzo is tender.
Stir in spinach, lemon juice, lemon zest, and cooked chicken. Cook for another 2-3 minutes until spinach wilts and everything is heated through.
Garnish with fresh parsley before serving.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Kcal: Approximately 480 kcal per serving
Servings: 4