Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions, typically about 8-10 minutes, until al dente. Drain the orzo, reserving about 1/4 cup of pasta water, and set it aside.

1. Cook the broccoli: Steam or blanch the broccoli florets in boiling water for about 2-3 minutes, or until they are bright green and tender-crisp. Drain and set aside.
2. Prepare the chicken: Season the chicken breasts with salt, pepper, garlic powder, and dried oregano. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side until they are golden brown and fully cooked (internal temperature should reach 165°F or 74°C). Once cooked, remove the chicken from the pan, let it rest for a few minutes, and then slice it thinly.
3. Make the dressing: In a small bowl, whisk together the lemon juice, lemon zest, red wine vinegar, and a pinch of salt and pepper. You can also add a little more olive oil if you like a richer dressing. Adjust the seasoning to taste.
4. Assemble the dish: In a large bowl, combine the cooked orzo, steamed broccoli, and sliced chicken. Drizzle the lemon dressing over the mixture and toss everything together, adding a little of the reserved pasta water to help combine the ingredients, if needed.
5. Garnish and serve: Top with crumbled feta cheese and fresh parsley for a burst of flavor and color. Serve immediately and enjoy!