Ingredients
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- Olive Oil
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- Chicken breasts, boneless, pounded to be even
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- Orzo
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- Chicken broth
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- Tomato paste
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- Chili powder OR Southwest Seasoning
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- Baja Marinade
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- Velveeta Cheese loaf, diced
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- Rotel, diced tomatoes and green chiles
Instructions
- Add the chicken together with the marinade into a Ziploc bag. Seal it and let it sit in the fridge for at least 30 minutes. You can also prepare this the evening before so it can marinate overnight.
- Remove the chicken and cook it on the grill until it is no longer pink. Heat olive oil and cook the orzo until brown.
- Add chicken broth, tomato paste, and southwest seasoning. Mix well. Bring the mixture to a boil. Turn the heat to low and cook covered for 15-20 minutes.
- When done, don’t forget to mix it with a fork to fluff it. Add green chiles, Velveeta cubes, and diced tomatoes into a bowl.
- Microwave the mixture in 30-minute intervals, stirring between each until the cheese melts.
- Serve the grilled chicken over orzo and pour some of the queso.
- Cook Time: 20 minutes
- Category: Main