Romano Ranch Chicken and Rice Skillet Dinner

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. 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. 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. 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.