In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced chicken breast seasoned with oregano, dill, salt, and pepper. Cook for about 6 minutes until the chicken is golden brown and cooked through, stirring occasionally. Transfer the chicken to a plate and set aside while keeping the oil in the skillet.

In the same skillet, add another tablespoon of olive oil. Sauté minced garlic for about 30 seconds until fragrant, then stir in uncooked orzo, lemon zest, and fresh spinach. Cook for 2 minutes, stirring frequently.

Pour in the chicken broth and bring the mixture to a gentle simmer. Cover the skillet and let it cook for about 10 minutes, stirring occasionally.

Once the orzo is cooked, return the sautéed chicken to the skillet. Gently stir in the Greek yogurt and lemon juice, simmering for an additional 2 minutes.

Remove the skillet from heat and serve the Greek Chicken Bowls with Lemon, optionally topping with additional lemon zest or Greek yogurt.