In a large skillet over medium heat, add a drizzle of olive oil and allow it to warm for a minute. Carefully place the chicken breasts or thighs in the pan, browning them for about 5-7 minutes on each side until they reach a golden hue and are cooked through, achieving an internal temperature of 165°F. Once done, remove the chicken and set it aside.

In the same skillet, add chopped garlic and diced onion, sautéing for approximately 3-4 minutes until the onion turns translucent and fragrant.

Next, pour in the orzo, stirring it well to coat with the aromatic mixture. Add the chicken stock and bring it to a gentle boil. Allow everything to bubble away for about 10-12 minutes, until the orzo becomes tender.

Once the orzo is cooked, turn off the heat and stir in the diced zucchini, crumbled feta cheese, and fresh lemon juice.

Cover the skillet with a lid or aluminum foil and transfer it to a preheated oven at 350°F. Bake for 10 minutes.

After baking, carefully remove the skillet from the oven, fluff up the orzo, taste, and adjust the seasoning with salt and pepper as desired.