In a medium saucepan, bring 4 cups of salted water to a boil. Add the orzo pasta and cook according to package instructions, approximately 8 to 10 minutes until al dente. Drain and set aside to keep warm.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the diced chicken with salt, pepper, and oregano. Add the chicken to the skillet and sauté for about 5 to 7 minutes, stirring occasionally, until cooked through and lightly browned. Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and the mixed vegetables. Cook for 3 to 4 minutes, stirring frequently, until the vegetables are tender-crisp and maintain their vibrant colors.

Return the cooked chicken to the skillet with the vegetables. Add the drained orzo, lemon juice, lemon zest, and chicken broth. Stir all ingredients together and cook for an additional 2 to 3 minutes to heat through and allow flavors to meld.

Taste the stir fry and add more salt, pepper, or lemon juice as desired to enhance the brightness and seasoning of the dish.

Transfer the stir fry to a serving dish or individual bowls. Garnish with fresh parsley if desired to add a pop of color and freshness. Serve immediately.