Start by adding a tablespoon of olive oil to a large sauté pan. Heat it over medium-high heat for about 3 minutes, or until the olive oil starts to shimmer.

Season your sliced chicken breasts with salt and black pepper. Once the pan is ready, carefully add the chicken to it. Let it cook for about 5 minutes on one side. Flip the chicken over and cook for another 5 minutes until it’s golden brown and cooked through. Remove it from the pan and set it aside.

Bring a small pot of water to a boil. Add the whole wheat orzo and cook according to package directions. Once cooked, drain it and set it aside for later.

In the same sauté pan, add another tablespoon of olive oil. Heat for about 2 minutes before adding minced garlic. Cook over medium heat for just 1 minute. Stir in halved grape tomatoes and white grape juice. Allow this mixture to cook for about 5 minutes or until the tomatoes soften.

Once your tomatoes are tender, add in the cooked orzo, kalamata olives, chopped spinach, fresh herbs, dried spices, pine nuts, and feta. Stir everything together gently until well combined.