Season the chicken breast with salt, pepper, dried oregano, dried basil, smoked paprika, and garlic powder.
Cook the chicken on medium-high heat for 5-6 minutes per side until juicy.
In the same pan, toast the orzo pasta for a few minutes.
Add the chopped garlic and broth and cook for 12-15 minutes until the orzo is al dente and the mixture thickens.
Add the parmesan cheese, dried herbs, a splash of fat free heavy cream, and a squeeze of lemon juice.
Add the chicken juices back to the orzo.
