Bring a large pot of salted water to a rolling boil over high heat. Add orzo pasta and cook for 8-10 minutes. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season chicken with salt, pepper, and oregano, then cook for 5-7 minutes until golden brown. Remove from skillet.

Add 1 tablespoon of olive oil to the skillet, then sauté garlic for 30 seconds. Add mixed vegetables and cook for 3-4 minutes until tender-crisp.

Return chicken and orzo to the skillet. Pour in lemon juice, zest, and chicken broth, stir gently for 2-3 minutes until heated through.

Taste and adjust seasoning. Garnish with parsley and serve.