1. Preheat oven to 400 F.
2. Place chicken breast on a foil-covered baking sheet, bone side down.
3. Drizzle 1 tbsp of olive oil, 1 tsp of salt , 1 rosemary sprig and 2 sliced garlic cloves on each breast.
4. Roast for 45 minutes or until the internal temperature is at 160-165.
5. Allow the chicken to rest for 15 minutes then shred into pieces. Top chicken with remaining juices for added flavor.
6. Heat 1 tbsp of oil in a medium size pot over medium heat and sauté onions for 4 minutes.
7. Add the water and 1 tsp salt and bring to a boil.
8. Add the orzo, cover and cook according to package directions over medium-high heat stirring occasionally to prevent orzo from sticking to the pot.
9. Strain any excess water and pour orzo into a bowl.
10. Add the pomegranate seeds, mint, and shredded chicken.
11. In a small bowl, mix together the olive oil, sherry vinegar, and salt. Toss to combine with the salad.
12. Chill and serve.
Serving
Suggestions
glass of water
Originally Submitted
8/25/2013
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