Roughly chop the fresh dark green spinach and mix aggressively with 1/4 cup (35g) of the crumbled white feta cheese in a small bowl.

Slice a deep horizontal pocket into each thick chicken breast. Pack the spinach and feta mixture tightly into the pockets and secure the edges with wooden toothpicks. Season the exterior with salt and black pepper.

Heat 2 tbsp (30ml) of olive oil in a rustic black cast-iron skillet over medium-high heat. Sear the stuffed chicken breasts undisturbed for 4-5 minutes per side until the exterior is slightly charred, crispy, and golden-brown. Remove and set aside.

Reduce heat to medium. Add minced garlic to the residual skillet oils, cooking for 30 seconds. Add the 1 cup (180g) of dry orzo pasta and toast for 1-2 minutes.

Pour in the 2.5 cups (600ml) of chicken broth, scraping the browned bits from the pan. Simmer for 8-10 minutes, stirring frequently, until the orzo is broth-plumped and creamy. Stir in 1/4 cup (35g) of feta cheese.

Nestle the seared chicken back into the fluffy orzo. Top with the sliced yellow lemon wheels. Cover and simmer on low for 5-7 minutes until the chicken reaches 165°F (74°C) internally.

Whisk the remaining 1 tbsp (15ml) of olive oil with 1 tbsp (15ml) of fresh lemon juice to create a glossy emulsion. Drizzle over the finished skillet, remove toothpicks, and garnish with remaining feta and fresh chopped parsley.