Ingredients
Scale
- 1 tbsp Olive Oil
- 4 Chicken breasts, boneless, pounded to be even
- 1 cup orzo
- 2 cups Chicken broth
- 2 tbsp Tomato paste
- 2 tsp Chili powder OR Southwest Seasoning
- 1 bottle Baja Marinade, 30 minutes style
- 8 ounces Velveeta Cheese loaf, diced
- 1–10 ounce can of Rotel, diced tomatoes and green chiles
Instructions
- Add the chicken breasts to a Ziploc bag and pour the Baja marinade. Carefully squish out the air and close the Ziploc bag. Let it marinate in the fridge for a minimum of 30 minutes. A couple of hours or overnight always works the best.
- Remove the chicken from the Ziploc bag and cook it on the grill until it is no longer pink and is thoroughly cooked.
- Add the olive oil in a skillet over medium-high. Cook the orzo until brown. Add chicken broth, tomato paste, and southwest seasoning. Mix well to combine.
- Bring the mixture to a boil, then set to low heat. Cook covered for 15 to 20 minutes.
- Add the Velveeta, green chilies, and diced tomato to a microwave-safe bowl. Mix to combine. Melt in the microwave for 30 seconds. Remove and stir. Repeat until the cheese melts. Serve cooked orzo on plates and add a piece of grilled chicken. Top with queso sauce and enjoy!