Pomegranate Molasses Chicken & Orzo with Ricotta & Roasted Red Peppers
Pomegranate Molasses Chicken & Orzo with Ricotta & Roasted Red Peppers is a delicious and vibrant dish that brings together juicy chicken, rich flavors, and creamy textures. The tangy touch of pomegranate molasses adds depth, while orzo and ricotta create a comforting base. This recipe is perfect for any occasion, from busy weeknights to special gatherings.
Why Make This Recipe
Making Pomegranate Molasses Chicken & Orzo with Ricotta & Roasted Red Peppers is a great idea for several reasons. First, it offers a unique flavor combination that is both refreshing and satisfying. Second, this dish is easy to prepare and doesn’t require too much time in the kitchen. Lastly, it is a complete meal, combining protein, grains, and veggies all in one plate.
How to Make Pomegranate Molasses Chicken & Orzo with Ricotta & Roasted Red Peppers
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 tablespoons pomegranate molasses
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1 cup orzo pasta
- 1/2 cup roasted red peppers, chopped
- 1/2 cup ricotta cheese
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
- Zest of 1/2 lemon
- Salt and pepper, to taste
Directions:
In a small bowl, whisk together pomegranate molasses, olive oil, garlic, salt, and pepper. Pour this marinade over the chicken. Let it marinate for at least 20 minutes.
While the chicken is marinating, cook the orzo according to the package instructions. Once cooked, drain the orzo and set it aside.
In a skillet over medium heat, sear the marinated chicken for 5–6 minutes on each side until it is cooked through and caramelized. After cooking, let the chicken rest for a few minutes, then slice it.
In a mixing bowl, combine the cooked orzo with roasted red peppers, ricotta, olive oil, lemon zest, parsley, and salt and pepper to taste. Mix well.
To serve, plate the orzo and top it with the sliced chicken. Drizzle extra pomegranate molasses over the top if desired, and garnish with more parsley.
How to Serve Pomegranate Molasses Chicken & Orzo with Ricotta & Roasted Red Peppers
Serve this dish hot, right after cooking. It looks beautiful on the plate and is great for family dinners or entertaining guests. Pair it with a fresh salad or crusty bread for a complete meal.
How to Store Pomegranate Molasses Chicken & Orzo with Ricotta & Roasted Red Peppers
To store leftovers, place them in an airtight container and refrigerate. This dish can last in the fridge for up to 3 days. When reheating, add a splash of water or broth to keep the orzo moist.
Tips to Make Pomegranate Molasses Chicken & Orzo with Ricotta & Roasted Red Peppers
- Make sure to marinate the chicken long enough to absorb the flavors.
- Adjust the amount of pomegranate molasses if you prefer a sweeter or more tangy flavor.
- Feel free to add other vegetables like spinach or zucchini for extra nutrients.
Variation
You can use grilled shrimp or tofu instead of chicken for a different protein option. This recipe can also be made vegan by substituting ricotta with a dairy-free alternative.
FAQs
Can I use a different type of pasta instead of orzo?
Yes, you can use any small pasta, like quinoa pasta or farfalle, as a substitute for orzo.Is pomegranate molasses easy to find?
Yes, pomegranate molasses can usually be found in grocery stores or ordered online. If you can’t find it, you can make your own by reducing pomegranate juice with sugar.Can I make this dish ahead of time?
Yes, you can prepare the orzo and chicken ahead. Just store them separately and assemble before serving for the best texture.
