Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat until it shimmers. Season chicken breasts with salt and pepper, add them to the hot pan, and cook for about 10 minutes, flipping halfway through, until golden brown and cooked through to an internal temperature of 165°F.

While the chicken is cooking, bring a pot of water to boil over high heat. Once boiling, add whole wheat orzo and cook according to package instructions (about 8-10 minutes) until al dente. Drain and set aside.

Remove the chicken from the pan, leaving the flavorful oil behind. Add another tablespoon of olive oil to the pan and heat over medium heat. Add minced garlic and cook for about 1 minute until fragrant.

Stir in halved grape tomatoes and a splash of white wine into the pan. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.

Add the cooked orzo, kalamata olives, chopped spinach, fresh basil, parsley, and seasonings into the pan. Toss everything gently to combine and cook for an additional 2 minutes over low heat until heated through.

Slice the cooked chicken into strips and nestle it on top of the orzo mixture. Optionally, sprinkle with pine nuts and crumbled feta. Serve immediately.