Butterfly each chicken breast by carefully slicing it horizontally, opening it like a book.

Place the chicken between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of approximately 1/4 inch.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Season the chicken with salt and black pepper. Add it to the hot skillet and cook for approximately 4–5 minutes per side, or until golden and the thickest part reaches an internal temperature of 165°F (74°C).

Transfer the cooked chicken to a clean plate and allow it to rest.

Meanwhile, bring a pot of water to a boil and cook the whole wheat orzo according to the package instructions. Drain and set aside.

Keep the flavorful browned bits in the chicken skillet. Add the remaining tablespoon of olive oil and reduce the heat to medium.

Add the minced garlic and cook for about 30–60 seconds, stirring frequently.

Stir in the cherry tomatoes, chicken broth, and lemon juice. Cook for approximately 5 minutes, until the tomatoes soften and begin releasing their juices.

Add the cooked orzo, spinach, Kalamata olives, pine nuts, basil, parsley, oregano, black pepper, and red pepper flakes.

Stir gently over medium-low heat until everything is combined and the spinach has wilted.

Fold in the crumbled feta and remove the skillet from the heat.

Slice the rested chicken and arrange it over the orzo.

Serve the Mediterranean Chicken Recipe warm with extra fresh herbs or lemon, if desired.