Weelicious

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