Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

1. Season chicken pieces with salt and pepper and add to the skillet.
2. Cook chicken until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
3. In the same skillet, add remaining olive oil and sauté garlic for 1 minute until fragrant.
4. Add orzo and chicken broth; bring to a boil.
5. Reduce heat to a simmer and cook, uncovered, for about 8 minutes.
6. Add broccoli florets, cover, and cook for another 5 minutes until orzo is tender and broccoli is bright green and crisp-tender.
7. Return chicken to the skillet and stir in lemon juice, lemon zest, and Parmesan cheese.
8. Adjust seasoning with salt and pepper.
9. Garnish with chopped parsley before serving.