MY LEMON, GARLIC, PAPRIKA and ONION CHICKEN TENDERS w/ORZOTO

This is just another simple way to marinate and prepare chicken tenders. Paprika brings them to live with the bright golden color, even before sautéing them.
 
Category:  Entrée  
Approx. Prep and Cook Time:   30 Minutes
Approximate Cost:    $7.25 or $3.63 per serving
Difficulty Level:  Easy
Allergens, Other: (Chicken Tenders are Gluten Free) (THE ORZO CONTAINS GLUTEN)
Servings: 2
 
INGREDIENTS for the CHICKEN TENDERS ($3.65)
3 large chicken tenders cut diagonally ($2.40)
1 tsp. Adobo (.10)
1 tsp. paprika (.10)
½ tsp. garlic powder (.10)
½ tsp. Cilantro Lime (.10)
½ tsp. dried parsley (.10)
1 ½ tbsp. Angie’s basting oil (.35)
2 tbsp. fresh lemon juice to marinate and to drizzle over the finished tenders (.40)
 
INGREDIENTS for ORZOTTO ($3.60)
1 tablespoons Angie’s basting oil (to cook my orzotto) (.35)
1 c. orzo (.50)
1 tbsp. dry onions (.15)
2 c. beef broth ($1.25)
Scallions to garnish (.10)
 
1 avocado ($1.25)
 
DIRECTIONS
In a small bowl add the chicken tenders and ½ tbsp. of my basting oil.
In another small bowl prepare the seasoning mix with adobo, paprika, cilantro, garlic powder and parsley. Sprinkle over the tenders generously.
In a medium-size skillet over medium heat, with 1 tbsp. of basting oil, sauté the chicken tenders in its marinate until golden brown, about 4-5 minutes on all sides. Remove set aside.
Add to a saucepan the chicken broth, dry onions and t tbsp. of basting oil. Bring to a boil.
Add the orzo and bring to a second boil.
Reduce the heat and keep adding broth as needed, little by little. When the orzo begins to dry add more broth as needed. Cook until the grains soften and the consistency of the orzo is creamy like risotto.
Remove from stove, carefully, squeeze the lemon juice over the chicken stir to coat evenly, garnish with avocado, chopped green onions and serve immediately.

My Link:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil