Preheat oven to 400 F.

Place chicken breast on a foil-covered baking sheet, bone side down.

Drizzle 1 tbsp of olive oil, 1 tsp of salt , 1 rosemary sprig and 2 sliced garlic cloves on each breast.

Roast for 45 minutes or until the internal temperature is at 160-165.

Allow the chicken to rest for 15 minutes then shred into pieces. Top chicken with remaining juices for added flavor.

Heat 1 tbsp of oil in a medium size pot over medium heat and sauté onions for 4 minutes.

Add the water and 1 tsp salt and bring to a boil.

Add the orzo, cover and cook according to package directions over medium-high heat stirring occasionally to prevent orzo from sticking to the pot.

Strain any excess water and pour orzo into a bowl.

Add the pomegranate seeds, mint, and shredded chicken.

In a small bowl, mix together the olive oil, sherry vinegar, and salt. Toss to combine with the salad.

Chill and serve.

*You can also use store bough rotisserie chicken, shred into bite size pieces and skip directly to step #6