Prep the chicken by slicing breasts into ¼ inch-thick pieces, season with salt, pepper, granulated garlic, and oregano. Let sit for a few minutes.

Brown the chicken in a large skillet with heated olive oil, cooking for 2-3 minutes on each side until golden. Remove and set aside.

Sauté the onion in the same skillet until translucent, add minced garlic and cook for another minute.

Add orzo to the skillet, stir in salt, water, and lemon juice; bring to a simmer and cook for 3-4 minutes.

Combine browned chicken with sundried tomatoes and olives, cover, and let simmer on low for 10-12 minutes.

Check orzo for tenderness, finish with pepper, feta cheese, and optional herbs before serving.