Toss the 1 lb (450g) of chicken pieces with 1 tbsp (15ml) of olive oil, salt, and black pepper. Heat your cast-iron grill pan over medium-high heat until it begins to smoke slightly. Place the chicken pieces evenly in the pan and press them down gently. Let them sear undisturbed for 3-4 minutes until deep, dark char marks become visible on the underside. Flip and repeat, then transfer the cooked chicken to a clean plate.

In your large skillet, heat the remaining 1 tbsp (15ml) of olive oil over medium heat. Add the 1 cup (150g) diced red bell peppers, 1 cup (150g) diced yellow bell peppers, and 1.5 cups (135g) broccoli florets. Sauté the vegetables for 4-5 minutes, tossing occasionally, until tender-crisp. Remove the veggies from the pan and set them aside.

In the same empty skillet, pour in the 1 cup (190g) of dry orzo pasta. Stir it continuously for 1-2 minutes until lightly toasted. Carefully pour in the 2.5 cups (600ml) of chicken broth, along with the lemon juice and zest. Bring the liquid to a rolling boil, then immediately reduce the heat to a low simmer and cover the skillet with a lid.

Let the orzo simmer for 10-12 minutes, or until the liquid is fully absorbed and the pasta is tender. Remove the lid and stir the mixture to fluff the pasta. Fold the charred chicken pieces and the sautéed vegetables back into the skillet. Serve in a white ceramic bowl and garnish with 1/4 cup (15g) freshly chopped parsley.