• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and quarter cucumber lengthwise and slice into 1/2-inch-thick quarter moons. Pick and finely chop fronds from dill.

• Pat chicken* dry with paper towels and season all over with half the garlic powder, half the oregano, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. (If chicken is browning too quickly, lower heat and cover.) • Transfer chicken to a cutting board.

• Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain orzo and rinse under cold water, at least 30 seconds.

• Meanwhile, in a large bowl, combine Greek vinaigrette, remaining garlic powder, a drizzle of olive oil, and as much dill as you like.

• Add drained orzo, cucumber, and feta to bowl with dressing; toss to combine. Taste and season with salt and pepper if desired.

• Thinly slice chicken crosswise. • Divide orzo salad between bowls; top with chicken and serve. Poultry is fully cooked when internal temperature reaches 165°.