Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook for 8-10 minutes until al dente. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breast with salt, pepper, and oregano, then add it to the skillet. Sauté for 5-7 minutes until golden brown and cooked through.

Add another tablespoon of olive oil and minced garlic to the skillet. Sauté for 30 seconds until fragrant, then add the mixed vegetables. Cook for 3-4 minutes until vibrant and tender.

Return the sautéed chicken to the skillet with the vegetables. Add the cooked orzo, lemon juice, lemon zest, and chicken broth. Stir and cook for an additional 2-3 minutes.

Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice if desired. Cook for another minute.

Transfer to a serving dish and optionally garnish with fresh parsley. Serve immediately.