Directions
1. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt, pepper, and garlic powder. Cook until the chicken is browned and cooked through, about 5-7 minutes.
2. Remove the chicken from the skillet and set aside. In the same skillet, add the orzo and toast for 1-2 minutes until lightly golden.
3. Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover, and cook for 8-10 minutes, or until the orzo is tender and the liquid is mostly absorbed.
4. Return the chicken to the skillet, along with the lemon zest and juice. Stir to combine and heat through.
5. Remove from heat and stir in the Parmesan cheese and parsley. Adjust seasoning with additional salt and pepper if needed.
6. Serve warm, garnished with extra parsley and lemon wedges if desired.
