For the Chicken

• 2 boneless, skinless chicken breasts
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Roasted Veggies

• 1 cup cherry tomatoes, halved
• 1 cup zucchini, sliced
• 1 cup bell peppers, sliced
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme

For the Orzo

• 1 cup orzo pasta
• 2 cups water or low-sodium chicken broth
• Pinch of salt

For the Whipped Feta

• 1/2 cup feta cheese, crumbled
• 2 tablespoons Greek yogurt
• 1 teaspoon olive oil
• 1/2 teaspoon lemon juice

Garnish

• Fresh parsley, chopped
• Balsamic glaze (optional)