1. Preheat oven to 400°F. Line 2 large baking sheets with foil and set aside.
2. Cook orzo according to package instructions. When pasta is done, remove from heat, transfer to serving bowl, and set aside.
3. In a bowl, combine fennel, tomatoes, olives, 1 tablespoon oil, and ¼ teaspoon pepper. Mix well and toss to coat evenly. Transfer to a prepared baking sheet and arrange in a single layer. Roast uncovered until edges of fennel start to brown and vegetables soften, about 20 minutes.
4. Meanwhile, while vegetables are roasting, prepare chicken. In the same bowl, combine remaining 1 tablespoon oil, remaining ¼ teaspoon pepper, oregano, salt, and ¼ cup lemon juice. Mix well. Add chicken breasts and toss to coat evenly. Place seasoned chicken breasts in a single layer across a prepared baking sheet and roast uncovered, about 15 minutes or until chicken reaches a temperature of 170°F when a meat thermometer is inserted in chicken breast.
5. As soon as vegetables are cooked, remove from heat and add to cooked orzo. Mix well. Stir in remaining 1 tablespoon lemon juice and season with salt and pepper to taste. When chicken is done, serve over equal amounts vegetable-orzo mixture.

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