1. Prepare the Chicken:
– Season the chicken tenderloins with salt, pepper, and oregano. Drizzle with olive oil and lemon juice, marinate for at least 15 minutes.
– Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side, or until fully cooked. Remove from heat and let it rest before slicing.

2. Cook the Orzo:
– Bring a pot of salted water to a boil and add the orzo pasta. Cook according to package instructions, typically 8-10 minutes, until al dente. Drain and rinse under cold water. Set aside.

3. Prepare the Vegetables:
– While the orzo is cooling, halve the cherry tomatoes, dice the cucumber, chop the red onion, and slice the olives.

4. Make the Dressing:
– In a small bowl, whisk together the remaining lemon juice, olive oil, minced garlic, salt, and pepper.

5. Assemble the Salad:
– In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, olives, and crumbled feta cheese. Add the sliced grilled chicken.
– Pour the dressing over the salad and toss gently to combine.

6. Add Fresh Herbs:
– Add the chopped parsley and gently mix. Taste and adjust seasoning if necessary.

7. Serve and Enjoy:
– Transfer the salad to a serving dish. Serve immediately, or refrigerate for 30 minutes to let the flavors meld.