Step 1

Start by filleting the chicken breasts.  Lay each chicken breast flat on a cutting board, use your knife in a sawing motion to cut through the chicken so you are left with two chicken cutlets.

Step 2

Place the chicken into a ziplock bag or dish and add the chicken marinade ingredients; 1 tbsp olive oil,  juice of half a lemon, 1 tsp oregano, 1/2 tsp marjoram, 1/2 tsp greek seasoning, 1/4 tsp dried basil, 1/4 tsp garlic powder and 1/8 tsp pepper.  Mix everything together.

Step 3

To make the tzatziki stir together the greek yogurt with the grated English cucumber (only 1/4 of the cucumber), lemon juice, salt, pepper, minced garlic, dried dill and olive oil.  Place in the fridge until the dinner is ready to serve.

Step 4

Boil the orzo pasta per package instruction, or until the texture is to your preference.  Orzo can become a bit sticky once you drain the water and it sits, so you may need to rinse it if this happens.

Step 5

Heat a sauté pan over medium/high heat.  Once the pan is hot, drizzle some olive oil in the pan and lay the chicken down.  Flip once the first side is golden then reduce the heat to medium.  Continue cooking until the chicken is no longer pink in the center.  Remove the chicken from the sauté pan, wait 10 minutes then cut into pieces.

Step 6

Chop up the cucumber, tomatoes and onion.

Step 7

To serve, add the orzo in the bottom of a bowl, top with the chicken, cucumbers, tomatoes and onion.  Dollop on some tzatziki and sprinkle on feta cheese.  Optionally serve with lemon wedges.