Heat the olive oil in a large skillet over medium heat.
Season the chicken breasts with salt, pepper, oregano, and paprika.
Add the chicken breasts to the skillet and cook for about 6-7 minutes per side, or until fully cooked and golden brown. Remove and let rest.
In the same skillet, add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and sauté for an additional minute until fragrant.
Stir in the diced red bell pepper and zucchini, and cook for another 5 minutes until the vegetables are tender.
Bring 2 cups of chicken broth to a boil in a separate pot. Once boiling, add the orzo pasta and cook according to package instructions (around 8-10 minutes) until al dente.
Slice the cooked chicken into bite-sized pieces.
Once the orzo is cooked, drain it and add it to the skillet with the sautéed vegetables. Stir well to combine.
Add the sliced chicken back into the skillet, mixing everything together thoroughly. Check the seasoning and adjust with salt and pepper if necessary.
Serve the High Protein Chicken Orzo in bowls, garnished with fresh parsley and sprinkled with Parmesan cheese if desired.