Preheat a large skillet or sauté pan over medium heat and add 1 tablespoon of olive oil.

Season the chicken breasts with salt, pepper, oregano, and garlic powder on both sides.

Cook the chicken in the skillet for 5-7 minutes per side until golden brown and fully cooked through. Remove from the skillet and set aside to rest.

In the same skillet, add the remaining tablespoon of olive oil and stir in the uncooked rice. Toast the rice for 1-2 minutes until lightly golden.

Add the chicken broth to the skillet and bring to a simmer. Reduce heat to low, cover, and cook for 15-18 minutes until the rice has absorbed the liquid and is tender.

While the rice is cooking, slice the cooked chicken into bite-sized pieces or strips.

When the rice is done, gently fold in the halved cherry tomatoes and sliced chicken pieces. Cook for an additional 2-3 minutes to warm the tomatoes and chicken.

Remove the skillet from heat and sprinkle the crumbled feta cheese over the top.

Garnish with chopped parsley, if desired, and serve warm.