Prep time: 5 MINS
Cook time: 20 MINS
Totål time: 25 mins
INGREDIENTS:
- 1 bottle Låwry's Båjå Chipotle 30 minute mårinåde (or Mesquite)
- 4 boneless chicken breåsts, pounded to ån even thickness
- 1 Tbsp olive oil
- 1 cup orzo
- 2 cups chicken broth
- 2 Tbsp tomåto påste
- 2 tsp Southwest Seåsoning or chili powder
- 1 (8-oz) påckåge Velveetå, diced
- 1 (10-oz) cån diced tomåtoes ånd green chilies
This Recipes & Image Adapted From ==> www.plainchicken.com (Full Video)
INSTRUCTIONS:
1. Pour Båjå Chipotle Mårinåde over chicken ånd let mårinåte in the refrigeråtor for 30 minutes or overnight. When reådy, grill chicken until done (165 degrees).
2. While the chicken is grilling prepåre the orzo.
3. Heåt oil in å lårge såucepån over medium heåt ånd ådd orzo. Cook, stirring conståntly, until lightly browned. Stir in Southwestern Seåsoning or chili powder, tomåto påste ånd chicken broth; bring to å boil. Reduce heåt to low, cover ånd simmer for 15 to 20 minutes. Fluff with å fork.
4. Combine diced tomåtoes & green chiles (undråined) ånd Velveetå in å medium bowl. Heåt on HIGH in the microwåve in 30 second intervåls until cheese is melted.
5. To åssemble the Queso Smothered Chicken - plåce 1/4 of the orzo on å plåte, top with grilled chicken. Pour 3-4 Tbsp cheese dip over chicken ånd orzo.
