1. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and season with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
3. Add the orzo to the skillet and stir to coat it in the oil and garlic.
4. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed.
5. Return the cooked chicken to the skillet. Add the chopped basil, lemon zest, and lemon juice. Stir to combine and heat through for another 2-3 minutes.
6. If desired, stir in the Parmesan cheese just before serving for an extra layer of flavor.

Cooking with orzo is a joy as it cooks quickly and absorbs flavors beautifully. Just like when I learned the art of making tortillas with my abuela, patience and attentiveness are key to achieving that perfect texture.