In large skillet over medium heat, saute rice-vermicelli mix as package directs.

Slowly stir in chicken broth, seasonings and oregano. Add chicken and stir; bring to a boil. Cover; reduce heat to low. Simmer 10 minutes. Cut zucchini lengthwise in half; cut crosswise into slices.

Stir zucchini into rice mixture; return to a simmer. Cover; simmer 3 minutes. Remove skillet from heat. Stir in tomatoes and lemon juice. Serve with Parmesan cheese, if desired.