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Begin by cooking the orzo pasta according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Once hot, add the diced chicken breast and season with salt, pepper, oregano, and thyme. Sauté for about 5-7 minutes until the chicken is cooked through and no longer pink.
Remove the chicken from the skillet and set aside. In the same skillet, add the chopped onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic, diced bell pepper, and zucchini. Cook for an additional 4-5 minutes until the vegetables are tender.
Add the chopped spinach and halved cherry tomatoes to the skillet. Cook for another 2-3 minutes until the spinach is wilted.
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to a simmer.
Return the cooked chicken to the skillet and add the cooked orzo pasta. Stir to combine until everything is heated through and well mixed.
Remove the skillet from the heat and fold in the crumbled feta cheese.
Serve the high protein chicken orzo garnished with fresh parsley.