Cook the Orzo: Bring a pot of water to a boil and cook orzo according to package instructions until al dente. Drain and set aside, making sure it's fluffy!

Sauté the Chicken: In a large skillet, heat olive oil over medium heat. Add diced chicken breast seasoned with salt and pepper, cooking until no longer pink, about 5–7 minutes.

Sauté the Onion: Remove the cooked chicken from the skillet and set aside. In the same skillet, cook the chopped onion for 3–4 minutes until soft and translucent.

Add Veggies: Incorporate garlic, bell pepper, and zucchini into the skillet, sautéing for 4–5 minutes until they're tender and vibrant.

Stir in Greens & Tomatoes: Toss in the fresh spinach and cherry tomatoes, cooking until the spinach wilts down, about 2–3 minutes.

Add Broth: Pour in the chicken broth and bring it to a gentle boil, then lower the heat and simmer for 3 minutes to meld those beautiful flavors.

Mix Together: Return the cooked chicken to the skillet, add the orzo, and mix everything together thoroughly, ensuring every ingredient is coated and happy.

Finish with Feta: Remove from heat and fold in crumbled feta cheese for that creamy indulgence.

Garnish & Serve: Sprinkle fresh parsley over the dish for a burst of freshness before serving. Enjoy your creation!