| 1. |
Heat olive oil in a large frying pan over medium heat. When hot, add red onion, garlic, and coriander and sauté for approximately 3 minutes. |
| 2. |
Add 2 cups of water and the chicken breasts to the pan. Simmer over medium-low heat for approximately 25 minutes or until chicken is cooked through. |
| 3. |
Remove the chicken from the pan and set aside until it is cool enough to handle. Once cooled, shred the chicken into bite-sized pieces. |
| 4. |
In the meantime, add 1 cup of orzo to the pan juices and simmer, uncovered, until the water is absorbed and the pasta is al dente, approximately 10 minutes. |
| 5. |
Transfer the orzo to a non-reactive bowl. Add the chicken, pomegranate seeds, cilantro, maple syrup, and white wine vinegar and mix well. |
