Slice chicken breasts and place in a bowl. Add the rosemary, half of the garlic, and season with salt and pepper. Drizzle with olive oil and mix together. Leave to marinate for 15 minutes.
In a saucepan, simmer the orzo in the chicken stock until al dente (slightly firm). Drain.
In a frying pan heat a drizzle of olive oil and cook the chicken on a medium heat until it's no longer pink in the centre. Lower the heat the add the wine, simmer until reduced. Remove chicken from pan and set aside.
In the same pan add some olive oil and and spring onions with remaining garlic. Let sizzle for a couple of minutes and add the blanched broccoli and season to taste.
Mix the drained orzo chicken and greens together and stir through the butter. Bon appetit!