Bring a large pot of salted water to a rolling boil over high heat. Carefully add the orzo pasta and cook for 8-10 minutes, stirring occasionally, until al dente. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the diced chicken with salt, pepper, and oregano. Sauté for 5-7 minutes until golden brown. Remove and set aside.

In the same skillet, add another tablespoon of olive oil with minced garlic. Sauté for about 30 seconds until fragrant, then add mixed vegetables and cook for 3-4 minutes.

Return cooked chicken to the skillet, add drained orzo, lemon juice, zest, and chicken broth. Stir and heat for 2-3 minutes.

Taste and adjust seasonings. Add more salt, pepper, or lemon juice as needed.

Remove from heat, garnish with parsley, and serve warm.