• Cut the chicken into long strips.
• Season the chicken on both sides with salt, freshly ground black pepper, garlic powder and oregano. Set aside.

How to toast and cook the orzo.

• Heat olive oil in a large pan over medium-high heat. Add the orzo pasta, stirring constantly, and toast for about 5-7 minutes until it turns golden brown.
• Transfer the orzo to a bowl and set aside.

How to cook the chicken.

• Add 1 tablespoon of olive oil in the same skillet and add the chicken to the pan and cook for about 4-6 minutes. Flip the chicken and cook for another 4-6 minutes until golden brown. Check if the chicken is cooked through.
• Transfer the chicken to a plate.

Sauté the vegetables and simmer the orzo

• Add the onion to the pan and cook for 5 minutes or until the onion softens. Add the garlic and cook for 1 more minute until fragrant.
• Add the red pepper and cook for 1 minute.
• Add the tomato puree, dry oregano basil and chili flakes if used, and cook for 2 more minutes, stirring constantly.
• Add the toasted orzo and vegetable or chicken stock. Season with salt and pepper and bring to a boil.
• Reduce heat to low and cook uncovered, for about 15 minutes or until the orzo is tender and the liquid is almost absorbed.
• Arrange the chicken on top of the orzo and cook for 2-3 minutes more to let it warm through.
• Garnish with fresh parsley, and lemon slices and enjoy alongside a fresh salad.