In a small sauce pan over medium heat, stir together chicken broth, lemon juice, oregano, dried basil, and garlic powder. Add salt and pepper to taste. Simmer for at least 10 minutes, then turn heat to low.
Heat large skillet over medium heat. Place marinaded chicken into skillet, stirring constantly until cooked through. Once cooked, remove and set aside.
Place 2 tbsp butter into skillet and stir until melted. Add arborio rice and cook for 1 minute, stirring constantly.
Add white wine and cook, stirring constantly, until wine is absorbed.
Stir in 1/2 cup of broth mixture at a time, stirring constantly until the liquid is absorbed. Continue adding broth 1/2 cup at a time until the rice is creamy and al dente consistency (do not overcook). This will take about 15-20 minutes, and you may not need all of the broth.
Stir in remaining 2 tbsp butter, remaining Zesty Herb marinade, mozzarella cheese, chicken, and vegetables.
Top with fresh basil, fresh parsley, or mozzarella cheese if desired.