Season the chicken breasts with salt, pepper, and half of the lemon juice and zest. Let it marinate for about 10 minutes.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side or until fully cooked. Remove from the skillet and set aside.

In the same skillet, add the remaining olive oil. Sauté the diced red onion for about 2 minutes until translucent. Add minced garlic and cook for another 30 seconds.

Stir in the cherry tomatoes and chopped spinach. Cook for 2-3 minutes until the spinach wilts.

Add the orzo pasta to the skillet and stir well. Pour in the chicken broth and bring to a boil. Reduce heat to low and let it simmer for about 10-12 minutes, or until the orzo is cooked and liquid is absorbed.

Fold in the chickpeas and the remaining lemon juice and zest. Mix well to combine all ingredients.

While the orzo is cooking, slice the cooked chicken breasts.

Once the orzo is ready, top it with the sliced chicken. Garnish with fresh parsley if desired.