In a large sauté pan, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Season the chicken breasts with salt and pepper, then add them to the pan. Cook for about 5 minutes on each side until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F. Once done, remove the chicken and set it aside, leaving the flavorful oil in the pan.

While the chicken is cooking, bring a pot of salted water to a rolling boil. Add the whole wheat orzo and cook according to package directions, about 8-10 minutes until al dente. Drain the orzo, but reserve a little cooking water in case you need to loosen the mixture later. Keep the cooked orzo warm.

In the same sauté pan, add another tablespoon of olive oil and heat it for about 2 minutes over medium heat. Introduce minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.

Stir in halved grape tomatoes and white wine, allowing the mixture to bubble and cook for about 5 minutes until tomatoes soften and the wine reduces.

Add the cooked orzo to the pan along with kalamata olives, fresh spinach, oregano, red pepper flakes, and pine nuts. Toss everything together over medium heat for about 2-3 minutes until the spinach wilts.

Slice the sautéed chicken and place it on top of the orzo mixture. Crumble feta cheese over the top and sprinkle with fresh basil and parsley.