For the bowls:

• 1 cup dry orzo pasta
• 1 pound boneless skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups chopped cucumber
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• lemon wedges for serving

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• salt and pepper to taste