Scrumptious Saturday: Tangy Marinated Tomato Chili Chicken

Tangy Marinated Tomato Chili Chicken

• 1 1/2 lbs of chicken breast
• 1 bottle of Goya Mojo marinade
• Orzo pasta
• 14.5 oz can of fire roasted tomatoes
• 4 oz can of green chilis
• 2 T tomato paste
• 2 tsp chili powder
• Salt
• 1 1/2 cups of shredded cheddar cheese

Place chicken breast in a bowl or dish and cover with Mojo marinade.  Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight if possible. 

Grill marinated chicken until it's cooked all the way through, occasionally brushing with extra marinade.  You may want to cut thicker pieces of chicken in half length-wise so they cook more evenly.  

While the chicken cooks, cook 1 cup of dried orzo pasta in 3 or 4 quarts of water.  Once the orzo is done, drain and place back into the saucepan.  Stir in tomato paste and chili powder, add salt to taste (if needed) and set aside.

In another medium saucepan, mix the diced tomatoes and green chilis together and cook over low heat.  Once the tomato mixture is heated through, add in shredded cheese and stir until melted.

To serve:  Place a couple spoonfuls of orzo on a plate and top with a piece of grilled chicken, a spoonful of tomato-chili mixture, and some more cheddar cheese (if you like).