In a large pot over medium heat, add a splash of olive oil and warm for about 2 minutes. Add the chicken, cooking until golden brown, about 5-7 minutes per side.

Remove the browned chicken from the pot. In the same pot, add chopped onions and minced garlic, sautéing for 2-3 minutes.

Stir in the orzo pasta and pour in the chicken stock, bringing to a boil. Reduce heat, return chicken to pot, and cook for about 10 minutes until orzo is al dente.

Once orzo is tender, remove from heat and stir in diced zucchini, crumbled feta, lemon juice, and zest.

Preheat oven to 375°F (190°C), cover pot, and bake for 10 minutes.

Uncover, stir, adjust seasoning with salt and pepper, and serve garnished with basil or parsley.