Begin by cutting the chicken breasts into ¼-inch thick slices. In a bowl, toss the chicken with kosher salt, black pepper, granulated garlic, and dried oregano. Allow the seasoned chicken to sit for about 10 minutes.

In an 8- or 10-inch skillet, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Once the oil shimmers, carefully add the seasoned chicken slices, browning them for approximately 2-3 minutes on each side until they are golden brown but not fully cooked.

With the skillet still warm, reduce the heat to medium and add the remaining tablespoon of olive oil. Toss in the diced onion and sauté it for about 3-4 minutes until it turns translucent and aromatic. Next, add the minced garlic and cook for another minute until fragrant.

Stir in the orzo pasta, allowing it to absorb the flavors from the onion and garlic for about a minute. Then, add ½ teaspoon of salt, 2 cups of water, and the fresh lemon juice to the skillet. Increase the heat and bring this mixture to a gentle simmer.

Once the orzo is simmering, gently fold in the browned chicken slices, sundried tomatoes, and kalamata olives. Lower the heat to medium-low, cover the skillet, and cook for 10-12 minutes until the orzo is tender.

After the orzo is cooked, remove the lid and sprinkle crumbled feta cheese over the top. If desired, add chopped parsley and dill for a burst of freshness. Serve your Mediterranean Chicken and Orzo Skillet hot.