Chicken, Orzo, and Brussel Sprouts

I have a new found interest in cooking brussel sprouts. They serve them at my school cafeteria and they are amazing. The school where I work does not have the "normal" school lunch... it is consistently awesome! Anyways, I decided to make some brussel sprouts at home. They turned out to be wonderful along side the chicken and orzo.

10-15 brussel sprouts cut in half
1/2 onion; chopped
2 chicken breasts
Drew's Roasted Tomato Dressing for marinade
Olive Oil
1/2 cup of orzo
4 tablespoons parmesan
Salt
Pepper

1. Cut the fat off the chicken breasts. Marinate the chicken in Drew's Roasted Tomato Dressing and olive oil. It should just cover both pieces of chicken. Keep it in the fridge while you're cooking the brussel sprouts.

2. Heat the oven to 400 degrees F. Place the halved brussel sprouts and onions on a cookie sheet. Drizzle with olive oil and season with salt and peper. Place the brussel sprouts in the oven and shake the pan every ten minutes to loosen the brussel sprouts. Cook for 40 minutes or until browned.

3. Heat the water for the orzo and cook according to the directions on the box. Heat olive oil in the pan and cook the chicken.

4. When both sides of the chicken are browned and it is firm to the touch, take off the heat. Plate with the orzo (stir in parmesan and olive oil) and brussel sprouts. This went very well with a crisp glass of Pino Grigio!