Shelly's Recipe

ROMANO RANCH CHICKEN AND RICE SKILLET DINNER

Category: Casseroles - Chicken and Turkey

2 large boneless skinless chicken breasts
1 packet ranch dressing dry mix, divided
1/4 cup olive oil
1 large onion, finely diced
1 green bell pepper, diced
6 cloves fresh garlic, minced
6 cups fresh spinach leaves, coarsely chopped
1 small can diced carrots and peas, drained
2 cups steamed long grain brown rice (I cooked mine in a rice cooker)
1 tsp kosher salt
1/4 tsp fresh cracked black pepper
1/4 tsp garlic salt with parsley
1/2 Cup shredded Romano Cheese

Preheat oven to 350. Place chicken breasts into small baking dish and sprinkle half of the ranch packet over each breast. Bake for 30-35 minutes or until chicken is cooked through. Remove and let rest for 10 minutes.

Heat oil in large skillet with high rimmed edges over medium heat. Saute onion, bell pepper, garlic and spinach until softened, about 5-7 minutes. Stir in can of carrots and peas then stir in cooked rice, season with salt, pepper and garlic salt.

With a knife dice each chicken breast into small cubes and add into rice mixture. Sprinkle remaining ranch seasoning mix and Romano cheese into rice. Reduce heat to low; taste and season as needed. Now you are ready to serve. Serves 4