1 tablespoon olive oil

4 boneless chicken breasts, pounded to an even thickness

1 c. orzo

2 tablespoons tomato paste

2 c. chicken broth

2 teaspoons Southwest Seasoning or chili powder

1 bottle of Lawry’s Baja Chipotle 30-minute marinade or Mesquite

1 (10-ounces) can diced tomatoes and green chilies, undrained

1 (8-ounces) package of Velveeta, diced


Step 1: Over the chicken, pour the Baja Chipotle Marinade. Place in the fridge and marinate the chicken for at least 30 minutes or overnight. After marinating the chicken, cook them on the grill.

Step 2: In the meantime, ready the orzo. In a large saucepan, heat the oil over medium heat. Once the oil is hot, add the orzo to the pan and cook until lightly browned, stirring constantly. Then, add the Southwestern Seasoning or chili powder, tomato paste, and chicken broth. Stir well and bring everything to a boil. Once boiling, adjust the heat to low. Put the lid on and let the mixture simmer for about 15 to 20 minutes. Once cooked, fluff using a fork.

Step 3: In a medium bowl, mix the diced tomatoes & green chiles (undrained), and Velveeta. Place in the microwave and heat on high in 30-second intervals until the cheese has melted.

Step 4: On a plate, place ¼ of the orzo and top with the grilled chicken. Over the grilled chicken and orzo, pour about 2 to 4 tablespoons of the cheese dip.

Step 5: Serve the Queso Smothered Chicken immediately. Enjoy!