Cook the orzo according to package instructions. Drain and set aside.

While the orzo cooks, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and no longer pink in the center. Remove from the skillet and let rest for a few minutes before slicing.

In the same skillet, add the cherry tomatoes, zucchini, bell pepper, and red onion. Sauté for about 5-6 minutes, or until the vegetables are tender.

In a small bowl, whisk together the balsamic vinegar, honey, garlic powder, dried basil, and dried oregano. Pour this mixture over the sautéed vegetables and stir to combine.

Add the cooked orzo to the skillet and toss everything together until well mixed.

Slice the chicken and place it on top of the orzo and veggies. Garnish with fresh basil and serve with grated Parmesan cheese if desired.