Cut chicken breasts into quarters. Place in large ziplock bag with marinade. Place in fridge for 30 minutes.
Cook chicken however you desire: grill, stovetop, I used instapot. Put a tad of the marinade on top of chicken before cooking and discard the remainder.
In a large saucepan add butter and melt. Once melted add Orzo.
Cook on medium high until you start to see some browning.
Add chicken broth and tomato paste and seasonings you desire.
Bring to a boil; reduce heat to medium low and simmer covered for 15 minutes or until all juices are cooked into orzo.
Meanwhile cut velveeta into chunks and place in small saucepan along with Rotel. Heat on medium until cheese is melted.
Once orzo is done, add in black beans.
Set up topping station and plate as follows: Orzo bed, top with chicken pieces and cover with queso.