Poached Chicken with Pomegranate Orzo

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.