Poached Chicken and Pomegranate Orzo Recipe

• 1 tsp. olive oil
• 1/2 cup red onion, diced
• 3 finely chopped garlic cloves
• 2 teaspoons ground coriander,
• 2 boneless, skinless chicken breasts
• 1 cup orzo
• 2 teaspoons maple syrup
• 4 teaspoons white wine vinegar
• 1/4 cup finely chopped fresh cilantro
• 1 cup fresh pomegranate seeds

1. Heat olive oil in a medium frying pan over medium heat. When it shimmers, add red onion, garlic, coriander, and salt and black pepper to taste. Cook until vegetables are softened, about 3 minutes.
2. Add 2 cups water and chicken breasts, reduce heat to medium low, cover, and simmer, turning chicken once, until chicken is cooked through, about 25 minutes. Remove chicken to a cutting board and set aside until cool enough to handle, then shred into bite-sized pieces.
3. Meanwhile, add orzo to poaching liquid and simmer, stirring occasionally, until pasta is al dente and all the liquid has been absorbed, about 10 to 15 minutes. Remove orzo to a large nonreactive bowl and stir in maple syrup, vinegar, cilantro, pomegranate seeds, and the shredded chicken. Season with salt and pepper to taste.