Ingredients:

4 boneless, skinless chicken breasts
Extra-virgin olive oil
Urban Accents Athenian Herb DRYGLAZE*
1/2 cup orzo, about 3 oz
1 6-oz jar marinated artichoke hearts, drained and quartered
1/2 cup coarsely chopped Kalamata olives
1/3 cup chopped roasted red peppers
6-8 cups baby spinach
1/2 cup crumbled feta cheese
1 cup cherry tomatoes, halved

Dressing:
2 Tbsp white balsamic vinegar
1-1/2 tsp lemon juice
1-1/2 tsp Dijon mustard
4 Tbsp extra-virgin olive oil
2 Tbsp Urban Accents Normandy Fine Herbs

Directions:

Rub chicken breasts with olive oil and place in resealable plastic bag.  Add contents of one packet of Athenian Herb DRYGLAZE.  Seal bag and shake to coat chicken evenly.  Refrigerate for 30-45 minutes. 

GRILLING: Preheat for medium heat.  Cook chicken using indirect heat until internal temperature reaches 170 degrees Fahrenheit.  BAKE: Preheat oven to 350 degrees Fahrenheit.  Place chicken in 2" deep pan and cover with foil.  Bake for 25-30 minutes removing foil halfway through cooking time; internal temperature should reach 170 degrees Fahrenheit.  Diagonally slice each breast right before serving.

Dressing: In small bowl, whisk together vinegar, lemon juice and Dijon mustard.  Stream in oil, whisking constantly until dressing is creamy and emulsified; stir in Normandy Fine Herbs.  Cook orzo in large pot of boiling salted water until just tender, but still firm.   Drain, rinse under cold water to stop cooking and drain well.  Transfer orzo to large bowl; stir in dressing and toss to coat.  Add artichoke hearts, olives and roasted red peppers.  Season to taste with salt and pepper. 

Divide baby spinach between plates.  Top with spinach orzo mixture, chicken breast slices, cherry tomatoes and feta cheese.

* To make single salad(s), use 4-1/2 tsp Athenian Herb DRYGLAZE per chicken breast and decrease remaining ingredients accordingly.