Start by washing and chopping your vibrant vegetables into bite-sized pieces. Cube the boneless, skinless chicken breasts into even pieces.

In a large pot, bring salted water to a rolling boil. Add the orzo pasta and cook according to package instructions, typically around 8-10 minutes until it’s al dente.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the cubed chicken with salt and pepper before adding it to the skillet. Sauté the chicken for 5-7 minutes.

Add minced garlic to the skillet and sauté for about 1 minute until fragrant. Then, add the chopped bell peppers, zucchini, and broccoli florets, stir-fry for around 5 minutes.

In a small bowl, whisk together low-sodium soy sauce and lemon juice to create the sauce. Pour this mixture over the sautéed chicken and veggies, stirring well.

Add the cooked orzo to the skillet, tossing the mixture gently to combine all ingredients evenly, and heat for another 2 minutes.