Pat the chicken breasts dry and season both sides with salt and pepper.

Zest and juice the lemon and set aside.

Rinse the orzo under cold water to remove excess starch.

Heat olive oil in a large skillet over medium-high heat and cook the chicken breasts for 5-6 minutes per side until golden and cooked through; remove and set aside.

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

Add the orzo and chicken broth to the skillet, bring to a boil, then reduce heat to a simmer and cook for 8-10 minutes until the orzo is tender and most of the liquid is absorbed.

Stir in the cherry tomatoes and olives, cooking for an additional 2 minutes to warm through.

Slice the cooked chicken and return it to the skillet or serve on top of the orzo mixture.

Pour the lemon juice over the dish, sprinkle with lemon zest, crumbled feta, and chopped parsley, then gently toss to combine before serving.