Romano Ranch Chicken and Rice Skillet Dinner
recipe and image from Picky Palate
2 large skinless, boneless chicken breasts
1 packet Ranch Dressing dry mix, divided in half
1/4 cup extra virgin olive oil
1 large onion, finely diced
1 green bell pepper, diced
6 garlic cloves, finely minced
6 cup spinach leaves, coarsely chopped
1 small can diced carrots and peas, drained
2 cups rice, cooked
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic salt
1/2 cup Roman Cheese, shredded
1. Preheat oven to 350 degrees F. 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.
2. 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.
3. 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.
This meal was easy and delicious! My husband said, "This is so good!" like a million times during the meal. I loved the mixture of the ranch and Romano cheese flavors. We really did enjoy this dinner and will definitely be making it again soon!