Cut the chicken breast into slices about an inch think and put into a large zip lock bag - next in a small bowl add 2 tablespoons olive oil, thyme, white wine vinegar, 1garlic clove diced and some salt and pepper and mix to combine. Then pour the marinade over the chicken and put it in the refrigeator for about 30 minutes
In a pot on medium high heat put in 3 cups chicken broth and a pinch of salt - next add in the Orzo and cook about 8-11 minutes until done ( might need a splash of olive oil in there so pasta doesn't stick together) Then drain and set aside - do not rinse
In a sauce pan on low heat add the pine nuts and toast until golden brown about 4 minutes and then take them out and set aside
In the same sauce pan as you toasted the pine nuts add in 1 tablespoon olive oil, shallot , garlic and a pinch of salt and cook about 5 minutes until tender then add in 1/2 cup diced tomatoes with their sauce and 1/2 cup chicken broth and some more salt and pepper and simmer for about 10 minutes
Over a grill pan or grill cook the marinated chicken slices for about 4 minutes per side or until no longer pink
Last in a large mixing bowl add in the orzo, tomato sauce, pine nuts, chopped herbs, chicken and parmesan cheese and mix to combine. Check it for salt and pepper to see if it needs more seasoning and then transfer to a large serving bowl and enjoy!