In a large pot or deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of boneless chicken thighs (or breasts) seasoned with salt and pepper. Sear for about 5-7 minutes until golden brown and cooked through, stirring occasionally. Once browned, remove the chicken and set it aside on a plate to rest.

In the same pot, add another tablespoon of olive oil if needed. Toss in 1 diced onion and 3 minced garlic cloves. Sauté for 2-3 minutes until the onion becomes translucent and fragrant, stirring frequently.

Stir in 1 cup of orzo pasta, ensuring it's well-coated in the aromatic mixture. Pour in 4 cups of chicken stock, bringing the mixture to a gentle boil.

Once boiling, add in 1 medium zucchini (sliced) along with 4 ounces of crumbled feta cheese and the zest of 1 lemon. Lower the heat, cover the pot, and let it gently simmer for 10 minutes.

After 10 minutes, remove the lid and check the consistency of the Feta Lemon Chicken Orzo Pasta. Stir gently to combine the melted feta into a creamy sauce.

Spoon the Feta Lemon Chicken Orzo Pasta onto plates, garnishing with fresh basil or parsley for a pop of color. Serve immediately while warm.