Pat the chicken dry, season with salt, pepper, and dried oregano.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add the seasoned chicken and cook 5–6 minutes per side until golden and cooked through.

Transfer the chicken to a plate and cover to keep warm.

Add the remaining olive oil to the same skillet.

Stir in minced garlic and sauté about 30 seconds until fragrant.

Add the orzo and toast for 1–2 minutes.

Pour in the chicken broth and bring to a gentle simmer.

Cover and cook 8–10 minutes, stirring occasionally until the orzo is tender.

Stir in the sun-dried tomatoes and fresh spinach, cooking until the spinach wilts.

Add lemon zest and lemon juice and stir to combine.

Slice the cooked chicken and return it to the skillet.

Toss everything together until heated and well mixed.

Taste and adjust seasoning, then garnish with chopped parsley.