In a small bowl combine 1/4 cup chopped fresh spinach, 1 Tbsp. reduced-fat feta cheese, 1 Tbsp. chopped roasted red sweet pepper, 2 tsp. sliced green onion, and 1/4 tsp. snipped fresh oregano. Cut a pocket in a 6-oz. chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Spoon spinach mixture into pocket. Sprinkle chicken with dash each salt and ground black pepper. In a nonstick skillet heat 1 tsp. olive oil over medium heat. Cook chicken in skillet for 16 to 20 minutes or until no longer pink (165°F), turning once. In a small bowl stir together 1/3 cup hot cooked orzo, 2 tsp. snipped fresh parsley, 2 tsp. finely chopped Kalamata olives, and 1/2 tsp. finely shredded lemon peel. Serve chicken over orzo.