Heat 2 tablespoons of olive oil in a skillet over medium heat.

Sprinkle chicken with dried basil, salt, and pepper.

Add chicken to the skillet and cook, turning once, for 12 minutes or until juices run clear.

Remove chicken to a plate and keep warm.

Add sliced zucchini to the skillet and cook for 3 minutes or until crisp-tender.

Meanwhile, cook orzo according to package directions; drain and stir in butter.

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, and fresh dill (if using).

Drizzle the mixture over the orzo and toss to mix.

Season the orzo with additional salt and pepper if desired.

Serve the herbed chicken and zucchini with orzo, garnished with lemon wedges.