Begin by slicing the chicken breasts into ¼ inch-thick pieces and generously season with kosher salt, black pepper, granulated garlic, and dried oregano. Let the chicken marinate while you gather and chop the remaining ingredients.

Heat 1 tablespoon of extra virgin olive oil in an 8 or 10-inch skillet over medium-high heat. Add the seasoned chicken slices and cook for about 2-3 minutes until browned on one side. Flip and cook for another 30 seconds, then remove and set aside.

Lower the heat to medium and add the remaining tablespoon of olive oil. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in minced garlic and cook for an additional minute.

Add the orzo pasta to the skillet, stirring to coat. Pour in water, lemon juice, and a pinch of salt. Bring this mixture to a gentle simmer and let it bubble for 3-4 minutes.

Return the seared chicken to the skillet with sun-dried tomatoes and Kalamata olives. Stir to combine, cover the skillet, and let it simmer for 10-12 minutes.

Once the orzo is cooked through, season with freshly ground black pepper to taste. If desired, crumble feta cheese on top and sprinkle with parsley and dill before serving.