Begin by bringing a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and drizzle with olive oil.

In a large skillet, heat olive oil over medium-high heat until shimmering, about 1-2 minutes.

Season the chicken pieces with salt, pepper, oregano, and basil.

Sauté the seasoned chicken in the hot skillet for 2-3 minutes undisturbed, then stir and cook for an additional 3-4 minutes until cooked through.

Pour in lemon juice and add minced garlic to the skillet, sauté for 1-2 minutes until fragrant.

Stir in halved cherry tomatoes and continue to cook for 2-3 minutes until softened.

Lower heat to medium, add cooked orzo, spinach, and olives; toss for about 2 minutes until combined.

Remove from heat, sprinkle feta and parsley over the mixture and let it soften slightly.

Serve warm, garnished with additional parsley if desired.