Sear the Chicken: In a large skillet over medium-high heat, heat 1 tbsp of olive oil. Toss the chicken pieces with oregano, thyme, salt, and pepper. Cook the chicken for 4-5 minutes, until browned on all sides and mostly cooked through. Remove the chicken from the skillet and set aside.

Sauté Aromatics & Veggies: Add the remaining 1 tbsp of olive oil to the skillet. Add the onion, zucchini, and bell pepper. Cook for about 5 minutes until the vegetables start to soften. Stir in the minced garlic and sun-dried tomatoes and cook for 1 minute until fragrant.

Add Orzo & Liquid: Pour in the chicken broth, lemon zest, and orzo. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.

Finish the Skillet: Return the cooked chicken to the skillet. Stir in the baby spinach until it wilts (this will take about 1-2 minutes).

Serve: Stir in the lemon juice and taste for seasoning (add more salt/pepper if needed). Garnish with fresh parsley/basil and a sprinkle of feta cheese before serving.