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Bring a pot of salted water to a boil. Cook orzo according to package instructions until al dente.
Drain and rinse under cold water to cool. Set aside.
Cook the Chicken:
Season the chicken breast with sweet paprika, black pepper, and salt.
Heat olive oil in a skillet over medium heat. Cook the chicken breast for 5–6 minutes per side, or until golden brown and fully cooked.
Let it rest for a few minutes, then slice into strips or cubes.
Make the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
Assemble the Salad:
In a large mixing bowl, combine cooked orzo, cucumber, bell pepper, red onion, olives, feta, and parsley.
Add the sliced chicken on top and drizzle with the dressing.
Toss gently until well combined.
Serving and Storage Tips:
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