Preheat your oven to 375°F (190°C).

In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breast and cook for 5–6 minutes until golden brown on both sides. Transfer to a plate and set aside.

In the same skillet, pour in the remaining tablespoon of olive oil and add the chopped onion. Sauté for 2–3 minutes until the onion turns translucent.

Add the minced garlic, red bell pepper, and zucchini to the skillet. Cook for 3–4 minutes until the vegetables start to soften.

Stir in the fresh spinach, dried oregano, thyme, and a pinch of red pepper flakes. Cook for an additional 1–2 minutes.

Pour in the uncooked orzo, then add the chicken broth and lemon juice, stirring well to combine.

Place the browned chicken back into the skillet, nestling it among the orzo and vegetables.

Cover the skillet and transfer it to your preheated oven. Bake for 25–30 minutes until the orzo is tender.

Remove from the oven and uncover. Sprinkle crumbled feta cheese and Kalamata olives on top.

Return the casserole to the oven uncovered and bake for an additional 5 minutes.

Let it rest for a few minutes before serving. Enjoy warm!