Preheat your oven to 425°F. Have an ovenproof 12-inch skillet ready.

Warm 1 tablespoon olive oil over medium-high heat. When the oil shimmers, add the diced chicken in a single layer. Cook, stirring occasionally, until the pieces are lightly golden, about 6–8 minutes. Don’t worry if they aren’t fully cooked through.

Add the diced onion, minced garlic, and 2 teaspoons kosher salt to the skillet. Cook for 2–3 minutes until the onion softens and becomes translucent. Scrape up any browned bits — they add flavor.

Stir in the orzo so each grain is coated in oil and pan juices. Pour in the chicken stock and bring the liquid to a gentle boil.

Remove the skillet from the heat. Immediately stir in the lemon zest, lemon juice, shredded zucchini, and crumbled feta. Mix well so the feta is distributed.

Cover the skillet tightly (lid or foil) and transfer to the preheated oven. Bake for 10 minutes, or until the orzo is tender and the liquid is absorbed. If the orzo needs more time, return to the oven in 2–3 minute increments.

Remove from the oven and stir vigorously to help the feta melt and create a creamy sauce. Taste and adjust seasoning — add more salt only if needed.

Serve right away, garnished with chopped basil or dill.