Boil a large pot of salted water, add ½ of the orzo + cook 9-11 min or until al dente, then drain + return to pot; stir in 2 cups arugula, halved olives, ¼ cup tzatziki + salt/pep

Meanwhile, heat lightly oiled skillet over med-high; pat chicken breasts dry + sear 2 min per side until warmed through; slice chicken into bite-size pieces

Divide orzo salad between plates then top with sliced chicken—delish!