1. Bring chicken broth to boil, add Orzo and cook 10-12 minutes. Remove and let stand.
2. Cut chicken into approximately 1 inch pieces.
3. Heat olive oil, onions and garlic in a pan. Add chicken and cook until juices run clear.
4. Add balsamic vinegar, parmesan cheese, tomatoes and black olives.
5. Heat another 2-3 minutes. Top with feta cheese and serve.