Greek chicken with Orzo side salad

This is a recipe I got long ago from Bon Apetite and have since reworked to make it my own. The original recipe for the orzo salad came from Rachael Raye but I also reworked it..seems I always just have to add my own touch!

Greek Chicken for two
2 boneless chicken breasts
1/2 c. plain or Greek yogurt
1 t. oregano
juice of 1/2 a lemon
4 T. Feta cheese
Mix the yogurt, oregano and lemon. Put the chicken in a baking pan. Spread the yogurt mixture over the top to coat. Bake at 375 for about 45 minutes or until done. Just before serving, sprinkle on feta cheese. Bake until it melts.


Orzo side salad

1-1/4c. orzo
1/2 c. cherry tomatoes, chopped in 1/2
1/4 c. chopped onion
10 kalamata olives, pitted
1 c. chopped celery
3 T. olive oil
juice from 1/2 lemon
zest from one lemon
1 c. feta
In a saucepan bring about 4 c. water to a boil. Add orzo and cook for 9 minutes.
Drain and rinse with cool water. Drain more. Mix remaining ingredients in a bowl.
Add the orzo to the mixture. Serve on assorted lettuce leaves.