Bring 4 cups of salted water to a rolling boil in a large pot. Add the orzo pasta and cook for 8-10 minutes until al dente, stirring occasionally. Drain the orzo in a colander and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breast with salt, pepper, and oregano, then add it to the skillet. Sauté for about 5-7 minutes until it's golden brown. Remove the chicken from the skillet and set aside.

In the same skillet, add another tablespoon of olive oil, then toss in the minced garlic and mixed vegetables. Sauté for 3-4 minutes until the vegetables are tender.

Return the cooked chicken to the skillet with the vegetables. Add the drained orzo, lemon juice, lemon zest, and chicken broth. Stir everything together well and cook for an additional 2-3 minutes.

Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

Transfer the stir fry to a serving dish and garnish with freshly chopped parsley or any herb of your choice.