In a large pot, bring salted water to a boil. Add the orzo pasta and cook according to package instructions (typically 8-10 minutes). Stir occasionally.

While the orzo is cooking, heat a grill pan over medium-high heat. Season the chicken breasts with olive oil, salt, and pepper. Grill for about 6-7 minutes on each side until fully cooked and the internal temperature reaches 165°F (74°C).

While the chicken is grilling, chop your tomatoes, cucumber, and red onion.

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.

In a large bowl, combine the cooked orzo, diced grilled chicken, avocado, cherry tomatoes, cucumber, red onion, and feta cheese. Pour the dressing over the top and mix well.

Garnish with fresh herbs and serve chilled or at room temperature.