Serves 2-3
Ingredients
1 cup orzo
1 large chicken breast
1/3 cup sliced almonds
1/4 cup cilantro, roughly chopped
1/3 cup pomegranate seeds
1/4 cup juice from a blood orange juice
(regular orange would work fine too I bet)
(regular orange would work fine too I bet)
2 Tb balsamic vinegar
1/4 cup olive oil
salt and pepper
Directions
Heat a dry saucepan over medium heat. Once heated, toss in slivered almonds and toast for a few minutes, stirring and tossing occasionally, until the almonds begin to turn golden brown. Once toasted, remove the almonds to a bowl, and wipe out the saucepan.
Place the chicken breast in the same saucepan, season with salt, and cover with enough water to cover the chicken by about two inches.
Place the saucepan on a burner over high heat, and bring the water to a boil. Once the water comes to a boil reduce the heat, and let simmer for 10 minutes or so, until cooked through.
Remove the chicken from the water to a cutting board. Return the water in the saucepan to a boil. Once boiling, add in the orzo and another pinch of salt. Cook the orzo according to package directions (about 8 minutes).
While the orzo cooks, whisk together the blood orange juice, the balsamic vinegar, and a pinch of salt until the salt is dissolved. Then slowly whisk in the olive oil to make your dressing. You can also shred your chicken breast once it's cool enough to handle.
When the orzo is done, strain and return to the saucepan. Pour in about half of the salad dressing and toss in the shredded chicken. With the burner on medium-low, toss the orzo, chicken, and dressing and cook until the orzo has absorbed some of the dressing and the chicken is warm. Taste and add more dressing as desired.
Once warmed through and dressed to your liking, remove from the heat and toss with the chopped cilantro, about half of the pomegranate seeds, and a couple cracks of black pepper.
Serve warm (though I imagine that it would be good cold as well), topped with the remaining pomegranate seeds and almonds.
Place the chicken breast in the same saucepan, season with salt, and cover with enough water to cover the chicken by about two inches.
Place the saucepan on a burner over high heat, and bring the water to a boil. Once the water comes to a boil reduce the heat, and let simmer for 10 minutes or so, until cooked through.
Remove the chicken from the water to a cutting board. Return the water in the saucepan to a boil. Once boiling, add in the orzo and another pinch of salt. Cook the orzo according to package directions (about 8 minutes).
While the orzo cooks, whisk together the blood orange juice, the balsamic vinegar, and a pinch of salt until the salt is dissolved. Then slowly whisk in the olive oil to make your dressing. You can also shred your chicken breast once it's cool enough to handle.
When the orzo is done, strain and return to the saucepan. Pour in about half of the salad dressing and toss in the shredded chicken. With the burner on medium-low, toss the orzo, chicken, and dressing and cook until the orzo has absorbed some of the dressing and the chicken is warm. Taste and add more dressing as desired.
Once warmed through and dressed to your liking, remove from the heat and toss with the chopped cilantro, about half of the pomegranate seeds, and a couple cracks of black pepper.
Serve warm (though I imagine that it would be good cold as well), topped with the remaining pomegranate seeds and almonds.
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