Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat for about 3 minutes, until shimmering. Season the chicken breasts with salt and black pepper. Add the chicken to the hot pan and cook for 5 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the pan and set aside.

In a small pot, bring water to a boil, then add the whole wheat orzo. Cook according to package instructions for about 8-10 minutes until al dente. Drain the orzo and set it aside.

In the same sauté pan, add another tablespoon of olive oil and minced garlic. Sauté over medium heat for about 1 minute until aromatic and slightly golden.

Add the halved grape tomatoes and white grape juice to the pan, stirring gently. Cook for about 5 minutes, until the tomatoes soften and create a sweet sauce.

Stir in the cooked orzo, kalamata olives, chopped spinach, and optional herbs or spices. Mix well and heat through for about 3-4 minutes.

Slice the cooked chicken into strips and arrange it atop the orzo mixture. Let everything meld for another couple of minutes on low heat, and sprinkle feta cheese over the top if desired.