Step 1

FIRST STEP:Place the chicken in a ziploc bag. Pour the marinade in and release as much air as possible

Step 3

Seal the bag and place in the refrigerator on a flat surface, let marinade for at least 30 minutes, Overnight if possible

Step 5

Cook the Chicken breasts on the grill until completely cooked

Step 7

SECOND STEP:In a skillet over medium high heat, heat the Olive Oil, once heated, add the orzo and cook until browned, stirring continuously

Step 9

Add in the Southwest Seasoning, tomato paste and the Chicken broth

Step 11

Stir well and bring it to a boil, once the boil begins, lower the heat to low.

Step 13

Cover the skillet and allow to simmer for 15 to 20 minutes

Step 15

When it is done cooking, fluff the orzo with a fork

Step 17

THIRD STEP:In a medium bowl combine the can of diced tomatoes and green chiles with the cubed Velveeta cubes

Step 19

Microwave on 30 second intervals, stirring after each cycle until the cheese is melted

Step 21

FOURTH STEP:Place ¼ of the cooked orzo in the center of a plate

Step 23

Top with one piece of grilled chicken

Step 25

Pour 4 tbsp of the Queso over the chicken and orzo

Step 27

Serve hot and enjoy!