Slice chicken breasts into 1/2-inch thick strips or bite-sized pieces. In a medium bowl, combine the chicken with 1 tablespoon of olive oil, half of the lemon juice, half of the dried oregano, all the minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss to coat well. Let marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 30 minutes for deeper flavor.

While the chicken marinates, bring the chicken broth and 1/4 teaspoon of salt to a boil in a medium saucepan. Add the orzo pasta, stir, and reduce heat to a simmer. Cook uncovered for 8-10 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer, making sure not to overcrowd the pan (cook in batches if necessary). Cook for 3-5 minutes per side, until golden brown and cooked through (internal temperature 165°F). Remove chicken from the pan and set aside to rest for a few minutes, then slice into smaller pieces if desired.

While the chicken cooks, dice the English cucumber, halve the cherry tomatoes, thinly slice the red onion, and halve the pitted Kalamata olives.

In a small bowl, whisk together the remaining lemon juice and remaining dried oregano with a pinch of salt and pepper. This simple dressing will brighten up your bowl!

Divide the cooked orzo among four serving bowls. Top each with a generous portion of the cooked chicken, diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives. Sprinkle generously with crumbled feta cheese and chopped fresh dill. Drizzle the lemon-herb dressing evenly over each bowl just before serving.