Start by preparing your ingredients. Dice the chicken breast into bite-sized pieces, chop the onion into small cubes, mince the garlic finely, and dice the bell pepper.

In a large pot, heat about 2 tablespoons of olive oil over medium heat. Add the diced chicken, seasoning lightly with salt and pepper. Cook for about 5 to 7 minutes, until the chicken is browned and no longer pink.

After the chicken is cooked, add the chopped onion, minced garlic, and diced bell pepper to the pot. Sauté these vegetables for about 3 to 4 minutes, stirring frequently until they become tender.

Stir in the orzo pasta and cook for about 1 minute.

Pour in enough chicken broth to cover the orzo completely, about 4 cups. Stir in the dried oregano, and additional salt and pepper to taste.

Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.

Once the 15 minutes are up, remove the lid and fluff the orzo with a fork. Garnish with freshly chopped parsley before serving.