In a large pot, heat a splash of olive oil over medium-high heat. Add the chicken, seasoning it with salt and pepper, and sauté for about 5-7 minutes, or until golden brown on all sides.

Lower the heat to medium and add the minced garlic and diced onion to the pot. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.

Stir in the orzo, ensuring it's well-coated in the aromatic mixture. Pour in chicken stock, bringing the mixture to a gentle boil while stirring occasionally, about 2-3 minutes.

Once boiling, remove the pot from heat, and stir in the zucchini, feta cheese, and lemon juice. Cover and transfer to a preheated oven at 375°F (190°C). Bake for approximately 10 minutes.

Remove from the oven, gently stir the mixture to combine, and adjust seasoning if necessary. Serve warm, garnished with fresh basil.