Press the rosemary, oregano, capers and 2-3 lemon slices onto the chicken breast. Grill in a grill-pan over medium heat for 5-7 minutes, then gently turn and grill an additional 5-7 minutes or until cooked through. Remove and allow to stand for 10 minutes.
For the bowl...
Prepare the orzo according to the package instructions. Drain; season with olive oil, salt & pepper.
Divide fresh spinach, sliced grilled chicken, orzo, roasted red pepper, artichoke hearts, and olives between two bowls.
Combine reserved marinating liquids with olive oil and lemon juice to taste. Drizzle over bowl ingredients.