1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the cubed chicken breasts, season with oregano, thyme, garlic powder, salt, and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

2. In the same skillet, add the chopped yellow onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. Stir the orzo pasta into the skillet with the onion and garlic. Pour in the chicken broth and fresh lemon juice. Bring the mixture to a gentle simmer, stirring well to combine everything and ensure the orzo doesn’t stick to the bottom.

4. Reduce the heat to medium-low, cover the skillet, and let the orzo cook for about 10-12 minutes, or until most of the liquid has been absorbed and the orzo is tender. Stir occasionally to prevent sticking.

5. Once the orzo is cooked, return the cooked chicken to the skillet. Add the fresh spinach and stir gently until the spinach wilts, which should only take 1-2 minutes.

6. Taste and adjust seasoning with additional salt and pepper if needed. Garnish generously with fresh chopped parsley and serve immediately with extra lemon wedges on the side for a bright finish.