Butterfly the chicken breasts by slicing them in half lengthwise (like a book). Place the chicken between two pieces of plastic wrap and use a meat mallet to pound the chicken until it is about ¼-inch thick. This is important, as skipping this step will result in undercooked, tough chicken.

Add 1 tablespoon of the olive oil to a large sauté pan and heat over medium-high heat.

Season the chicken with salt and pepper. Add the chicken to the pan and cook for 5 minutes. Flip and cook for an additional 5 minutes.

While the chicken cooks, bring a small pot of water to a boil. Cook the orzo according to the directions on the package.

When the chicken is lightly browned and cooked through, remove from the pan and set off to the side on a clean plate. Make sure to keep the oil and browned bits in the pan. Add the rest of the olive oil to the pan, turn the heat to medium, and heat for 2 minutes.

Add the garlic to the pan and cook for 1 minute. Stir in the tomatoes and white wine. Cook for 5 minutes or until the tomatoes are soft and the wine begins to reduce.

Once the tomatoes are cooked, add the orzo, olives, spinach, pine nuts, basil, parsley, oregano, black pepper, red pepper, and feta to the pan. Stir until combined.

Slice the chicken and serve on top of the orzo.