Using zester or microplane grater, scrape 1 tsp (5 ml) zest from lemon, then squeeze out 2 Tbsp (30 ml) juice.
Coat large saucepan with oil and set over medium heat. Add zucchini, yellow pepper, and lemon zest. Saute' until softened, about 5 minutes. Add turmeric and caraway and stir to coat vegetablesw, then stir in broth and lemon juice.
Bring to boil, and then stir in orzo and chicken. Cover and reduce heat; simmer until tender, 10 to 15 minutes. garnish each serving with chopped fresh cilantro.