In a large bowl, add the chicken breast and season with salt, pepper, 1 teaspoon of Italian seasoning, garlic powder, 1 tablespoon of vegetable oil, and 1 tablespoon of lemon juice. Mix well until the chicken is evenly coated.

Heat the remaining vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken and sear for 6-7 minutes on each side until browned and fully cooked. Remove from the pan and set aside.

In the same skillet, add butter, red bell pepper, onion, garlic, and Italian seasoning. Sauté for 1-2 minutes, then stir in the orzo and cook for another 1-2 minutes.

Pour in the chicken broth, stir, and bring to a boil. Reduce the heat to low, cover, and let simmer for 12-14 minutes.

Once the orzo is cooked, add spinach, heavy cream, and Parmesan cheese, stirring to combine. Squeeze fresh lemon juice over the dish and stir again.

Slice the cooked chicken and place it on top of the orzo. Garnish with parsley and lemon slices if desired. Serve and enjoy!