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Queso Smothered Chicken with Orzo w. Avocado Wedge Salad


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  • 1 bottle chipotle lime marinade
  • 1 1/2 lb boneless chicken breasts
  • 1 tablespoon olive oil
  • 1 cup uncooked orzo
  • 2 cups chicken broth
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 8 oz processed cheese, cubed
  • 10 oz can diced tomatoes with green chilies
  • 1 head Iceberg lettuce
  • 1 large avocado, peeled and cubed
  • 2 teaspoons lemon juice
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon hot sauce
  • 1/4 cup olive oil
  • 2 cloves garlic
  • 3/4 teaspoon salt
  • 1 cup shredded Mexican blend cheese



Step 1

Pour marinade over chicken and let marinate
for 30 minutes. Grill or sauté chicken until
cooked through. Heat oil in skillet and add orzo.
Cook, stirring constantly, until lightly browned.
Stir in chicken broth, tomato paste, and chili
powder; bring to a boil. Reduce heat to low,
cover, and simmer 20 minutes. Combine
processed cheese and tomatoes in a
microwave safe bowl. Heat in microwave until
cheese is melted. Place orzo on a plate, top
with grilled chicken, and pour cheese mixture
over chicken.
Cut lettuce into desired number of wedges.
Place avocado, lemon juice, yogurt, hot sauce,
oil, garlic, and salt into a blender. Blend until
smooth. Pour dressing over wedges and top
with shredded cheese.

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