1. Bring a pot of salted water to a boil and cook orzo until al dente, about 8–10 minutes.

2. Drain the orzo and rinse under cold water, then toss with a drizzle of olive oil to prevent sticking.

3. Season chicken breasts with salt, pepper, and olive oil, then grill or pan-sear over medium heat until cooked through, about 6–7 minutes per side.

4. Let the chicken rest for a few minutes, then slice or shred it.

5. In a small bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, honey, salt, and pepper to make the dressing.

6. In a large salad bowl, combine orzo, chicken, cherry tomatoes, cucumber, red onion, spinach or arugula, parsley, and dill or basil.

7. Pour the lemon dressing over the salad and toss gently until everything is evenly coated.

8. Top with crumbled feta cheese, toasted pine nuts, and sliced olives if using.

9. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.

10. Serve the salad warm or chilled for a refreshing light lunch.