Heat the olive oil over medium-high heat in a large sauté pan until it shimmers, about 1–2 minutes.

Season the sliced chicken breast with salt and pepper, then add it to the hot pan. Cook for 5 minutes without disturbing, then flip and cook for another 5 minutes until cooked through.

While the chicken is cooking, boil salted water in a separate pot and cook the whole wheat orzo according to package instructions, about 8–10 minutes until al dente. Drain and drizzle with olive oil.

In the same pan, add another tablespoon of olive oil; sauté minced garlic for 1 minute, then add grape tomatoes and white wine, cooking for 5 minutes.

Combine the cooked orzo, chopped Kalamata olives, spinach, basil, parsley, pine nuts, and feta into the pan. Cook for an additional 2-3 minutes.

Slice the cooked chicken and place on top of the orzo mixture. Garnish with extra feta and fresh herbs, then serve warm.