My kids are mad for pomegranate seeds. Kenya and Chloe will sit and eat spoonful after spoonful of this vitamin and antioxidant rich fruit until they're blue in the face. The first time Kenya tried pomegranate seeds he was just over a year old and my husband and I watched intently as his little fingers eagerly picked up the ruby red seeds one by one and guided them into his mouth, staining both his digits and lips in the process a bright red. Four years later Kenya, still loves pomegranate seeds and would eat them at every meal if given the opportunity. Chloe is no different, she actually had a full on tantrum once when she spotted a bowl of them in our fridge that I was saving for later.
The sweet seeds add great texture and flavor to all sorts of recipes. As you know, I adore "one-pot dishes" for their ease and convenience they offer busy moms and this Chicken, Orzo & Pomegranate Salad is no exception. This dish can be served at lunch or dinner but looks special no matter when you serve it, the bright flecks of crimson pomegranate punctuating each bite. Healthy and light, it's great to keep in the fridge for a night you have no time to prepare dinner or when guests pop by for an unexpected visit!
Chicken, Orzo & Pomegranate Salad (Serves 4-6)
- 1 Lb Chicken Breast, bone-in*
- 3 Tbsp Olive Oil
- 3 Tsp Kosher Salt
- 2 Sprigs Fresh Rosemary
- 4 Garlic Cloves
- 1 Small Onion, diced
- 4 Cups Water
- 1 16 oz Box Orzo
- 1 Cup or Seeds of 1 Pomegranate
- 1/4 Cup Fresh Cilantro, Mint OR Basil, chopped
- 2 Tbsp Olive Oil
- 2 Tbsp Sherry Vinegar
- 1 Tsp Kosher Salt
Preparation1. 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.
*You can also use store bough rotisserie chicken, shred into bite size pieces and skip directly to step #6