Romano Ranch Chicken and Rice Skillet Dinner

Prep Time: 10 Minutes

Cook Time: 45 Minutes

Ready In: 55 Minutes

Servings: 4

From the cooking blog Picky Palate.

Ingredients:

2 large boneless skinless chicken breasts

1 (1 ounce) packet ranch dressing, dry mix divided

1/4 cup extra virgin olive oil

1 large onion, finely diced

1 green bell pepper, diced

6 fresh garlic cloves, minced

6 cups fresh spinach leaves, coarsely chopped

1 (8 ounce) can diced peas and carrots, drained

2 cups steamed long grain brown rice

1 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

1/4 teaspoon lawry's garlic salt with parsley

1/2 cup shredded romano cheese

Directions:

1. Preheat oven to 350 degrees F. Place chicken breasts into small baking dish and season with half of the dry ranch dressing mix. Bake for 30-35 minutes or until chicken is cooked through.
2. Heat oil in large skillet over medium heat. Saute onion, bell pepper, garlic and spinach until softened, about 5-7 minutes. Stir in can of carrots and peas and cooked rice; season to taste with salt, pepper and garlic salt.
3. Dice chicken and add into rice mixture. Stir in remaining ranch seasoning mix and romano cheese. Reduce heat to low; taste and season as needed.

By RecipeOfHealth.com