Fill a medium saucepan with about 2 quarts of water. Cover and bring to a rolling boil.
In a large skillet, swirl in about 1 tablespoon olive oil; heat to medium high. Place chicken breasts in the pan and cover with a lid. Sauté 4 to 5 minutes on each side, just until cooked through.
While chicken is cooking, boil the orzo for 10 to 12 minutes, or until tender. Drain, then pour orzo back into the saucepan. Add a swirl of olive oil, fresh dill and tomatoes, stirring to combine.
Divide orzo and tomato mixture between 4 bowls. Add salt and pepper, to taste. Slice chicken breasts and place them on top of the orzo. Serve with lemon wedges.
Notes
You should be able to find seasoned/marinated chicken breasts in your market's poultry section. If you just have regular chicken, pound it out thinly and toss it into a zip baggie with some fresh lemon juice, olive oil, dill, salt and pepper. Let it sit at room temperature to quick-marinate for about 15 minutes (or do this the night before & let it marinate overnight).
Other good additions for this dish: peas, chopped zucchini, broccoli. You can throw these into the boiling orzo for a couple of minutes at the end of cooking. Sprinkle feta cheese on top too!