Romano Ranch Chicken and Rice Skillet Dinner
Ready In: 55 mins
Serves: 4
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
- 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.
- 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.
- 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.
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