1/4 c. lemon juice (fresh)
3 tbsp. water
1 tsp. olive oil
1/2 tsp. oregano (dried)
1/2 tsp. Greek-style seasoning
1/4 tsp. pepper
2 cloves garlic, crushed
24 oz. chicken breast (no skin, no bone, R-T-C; 4 breasts)
cooking spray
3 c. orzo, cooked with no fat
1/3 c. ripe olives, sliced
1 1/2 tbsp. chives, chopped
1 tbsp. reduced-calorie butter, melted
3/4 tsp. Greek-style seasoning
oregano sprigs

Combine first 7 ingredients in a large heavy-duty zip-top plastic bag. Add chicken; seal and marinate in the refrigerator 30 minutes.

Remove chicken from bag, reserving marinade. Prepare grill. Place chicken on grill rack coated with cooking spray; cover and grill 10 minutes on each side or until chicken is done, basting occasionally with reserved marinade.

Combine orzo and next 4 ingredients in a bowl; toss gently to coat. Divide orzo mixture evenly among individual plates. Place chicken breast on top of orzo. Garnish with oregano sprigs, if desired.