Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
2 tablespoons pomegranate molasses
1 tablespoon olive oil
1 garlic clove, minced
Salt and pepper, to taste
For the Orzo:
1 cup orzo pasta
½ cup roasted red peppers, chopped
½ cup ricotta cheese
1 tablespoon olive oil
2 tablespoons chopped fresh parsley
Zest of ½ lemon
Salt and pepper, to taste
Directions:
In a small bowl, whisk together pomegranate molasses, olive oil, garlic, salt, and pepper. Pour over chicken and marinate for at least 20 minutes.
Cook orzo according to package instructions. Drain and set aside.
In a skillet over medium heat, sear marinated chicken for 5–6 minutes per side until cooked through and caramelized. Let rest, then slice.
In a mixing bowl, toss cooked orzo with roasted red peppers, ricotta, olive oil, lemon zest, parsley, and salt and pepper to taste.
Plate the orzo and top with sliced chicken. Drizzle with extra pomegranate molasses if desired and garnish with more parsley.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Kcal: 490 per serving
Servings: 2–3