This is a very light and refreshing meal. It's a healthy, quick and easy dish to make. I've made it many times. The orzo is a nice change to the menu and the pomegranate seeds give it the perfect burst of flavor. The recipe can also be found at gardengirlrecipes.com.
1 tablespoon olive oil
½ cup small-dice red onion
3 garlic cloves, finely chopped
2 teaspoons ground coriander
1 tablespoon + ¼ teaspoon salt
¼ teaspoon ground black pepper
2¼ cups water
2 boneless, skinless chicken breasts
1½ cup orzo
3 teaspoons maple syrup
4 teaspoons white wine vinegar
¼ cup finely chopped fresh cilantro
1 cup fresh pomegranate seeds
Step 1: Cook Vegetables
Heat the olive oil a medium frying pan over medium heat. When it shimmers, add the onion, garlic, coriander, ¼ teaspoon salt, and pepper. Cook until the vegetables are softened, about 3-5 minutes.
Step 2: Cook Chicken
Boil the water with 1 tablespoon salt. Add the chicken and return to a boil. Then reduce the heat to low and simmer, covered for 15 minutes or until chicken is just cooked through.
Step 3: Shred Chicken
Remove the chicken and let it cool. Shred the chicken on a cutting board and set aside.
Step 4: Cook Orzo
Meanwhile, add the orzo to the poaching liquid and simmer, stirring occasionally, until the pasta is al dente and all the liquid has been absorbed, about 10 to 15 minutes.
Step 5: Mix Ingredients
Remove the orzo to a large bowl and stir in the maple syrup, vinegar, cilantro, pomegranate seeds, and shredded chicken. Season with salt and pepper to taste