In a shallow dish just large enough to hold the chicken and vegetables, combine 1 teaspoon of the lemon zest, 4 tablespoons of the lemon juice, 1 teaspoon of the oregano, and 1/4 teaspoon each of the salt and pepper. Cut the chicken into 1- to 1/2-inch chunks, the zucchini into 1/2-inch slices, and the bell pepper into 8 strips. Place the chicken, zucchini, and pepper in the marinade, turning to coat completely. Let stand at room temperature 30 minutes or refrigerate up to 2 hours.
Meanwhile cook the orzo in a large pot of boiling, salted water 9 to 11 minutes, until al dente. Drain well and turn into a large bowl.
In a small mixing bowl, whisk together the broth, vinegar, and remaining lemon juice, lemon zest, oregano, pepper, and salt. Pour over the warm orzo and stir to mix well. Stir in the parsley, scallions, mint, and chickpeas. Let cool to room temperature.
Prepare a medium-hot barbecue fire. oil the grill rack or coat with a nonstick vegetable spray. Alternately thread the chicken, zucchini, and pepper onto 4 metal skewers.
Grill, turning once or twice, 6 to 8 minutes, until the chicken is white throughout and the vegetables are lightly charred and softened.
On a large platter or individual plates, make a bed of the lettuce leaves. Spoon the orzo salad over, then arrange the skewers on top of the salad.
Serve immediately perhaps with vanilla frozen yogurt drizzled with an anise-flavored liqueur for dessert. Without the dessert: 413 cals, 3.4 gm fat (7.4% cff)
Low Fat Grilling: Fabulous Food from the Backyard Barbecue by Melanie Bernard. (HarperPerennial, 1995, paper $10 US). kitpatH/mc 8/97
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