1. Bring a pot of salted water to a boil and cook orzo for 7–9 minutes until al dente. Drain and rinse under cool water, then toss with a drizzle of olive oil.

2. Season chicken breasts with salt, pepper, and olive oil. Grill or sear in a skillet over medium-high heat for 5–6 minutes per side until cooked through. Let rest, then dice.

3. In a small bowl, whisk together lemon juice, lemon zest, olive oil, salt, pepper, and red pepper flakes if using.

4. In a large bowl, combine orzo, diced chicken, cherry tomatoes, cucumber, spinach, parsley, and feta.

5. Pour dressing over salad and toss gently to coat. Taste and adjust seasoning with more lemon juice, salt, or pepper as needed.

6. Serve immediately or chill. For stored salad, refresh with a drizzle of olive oil and lemon juice before serving.