Begin by bringing a large pot of salted water to a boil. Once boiling, add the orzo pasta and cook according to the package instructions, typically around 8-10 minutes until al dente. Drain the orzo in a colander, ensuring to shake off any excess water, and set it aside while you prepare the rest of the Mediterranean Chicken Orzo.

In a large skillet, pour in 2 tablespoons of olive oil and warm it over medium-high heat until shimmering, about 1-2 minutes.

While the skillet heats up, season the boneless, skinless chicken breasts with salt, black pepper, dried oregano, and basil. Toss until evenly coated and then add them to the hot skillet for cooking.

Add the seasoned chicken to the skillet and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.

Once the chicken is cooked, pour in 2 tablespoons of fresh lemon juice and add 3 minced garlic cloves. Sauté for about 1-2 minutes until fragrant.

Stir in 1 cup of halved cherry tomatoes and continue cooking for 2-3 minutes until they start to soften and release their juices.

Lower the heat and add the cooked orzo, 4 cups of baby spinach, and 1/2 cup of sliced black olives. Toss gently until the spinach wilts and all ingredients are well combined, about 2-3 minutes.

Remove from heat and sprinkle 1/2 cup of crumbled feta cheese and 1/4 cup of chopped fresh parsley on top.

Serve warm, garnished with extra parsley if desired.