1. Pat the chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center (internal temperature should reach 165 F). Remove from the skillet, let it rest for 5 minutes, then dice or shred into bite-sized pieces. Set aside.

2. While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions, usually 8-10 minutes, or until al dente. Drain the orzo thoroughly and rinse with cold water to stop the cooking process and prevent sticking. This also helps cool it down for the salad.

3. In a small bowl, combine the fresh lemon juice, 1/4 cup extra virgin olive oil, dried oregano, garlic powder, salt, and black pepper. Whisk vigorously until the dressing is well combined and slightly emulsified. Taste and adjust seasonings as needed.

4. In a large mixing bowl, add the cooked and cooled orzo, diced chicken, halved cherry tomatoes, finely diced red onion, chopped fresh parsley, and chopped fresh dill.

5. Pour the prepared lemon dressing over the salad ingredients. Gently toss everything together until all components are evenly coated with the dressing.

6. If using, gently fold in the crumbled feta cheese. Be careful not to overmix, as feta can break down easily.

7. For best results, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and chill thoroughly. Serve cold or at room temperature.