Start by washing and chopping your bell peppers, zucchini, and broccoli into bite-sized pieces for even cooking. Mince fresh garlic and cube the boneless, skinless chicken breasts into 1-inch pieces.

In a medium pot, bring salted water to a rolling boil. Add in the orzo pasta and cook according to the package instructions until al dente.

Heat a large skillet over medium-high heat and add a splash of olive oil. Add the seasoned chicken cubes and cook for about 5-7 minutes, until golden brown and cooked through.

Lower the heat slightly and add the minced garlic to the skillet, stirring for about 1 minute. Add the chopped bell peppers, zucchini, and broccoli, sauté for another 5 minutes.

Mix low-sodium soy sauce and freshly squeezed lemon juice in a small bowl. Pour the sauce over the chicken and veggies in the skillet and stir well.

Finally, add the cooked orzo to the skillet with the chicken and veggies. Gently toss everything together for about 2 minutes over low heat.