Cook orzo according to package direction.
In a large skillet, heat olive oil, add chicken and brown until cooked through, seasoning with salt and pepper. Remove from pan and set aside.
Saute zucchini, bell pepper and garlic in the same skillet, until soft.
Add chicken back to the skillet and stir. Stir in orzo, tomatoes, and parsley. Stir and simmer a few minutes until tomatoes soften and give off some juices. (This is best with fresh summer tomatoes. If made with winter tomatoes and the dish seems dry you can always add a bit of chicken broth)
Serve with desired toppings.