Romano Ranch Chicken & Rice Skillet

Photo and Recipe Courtesy of Picky Palate

Ingredients

1 cup diced carrots

1 cup frozen peas

2 cups rice, cooked

1 tsp salt

1/4 tsp pepper

1/4 tsp garlic salt

1/2 cup Romano Cheese, shredded

6 cups spinach leaves, coarsely chopped

6 garlic cloves, finely minced

1 large onion, finely diced

1 packet Ranch Dressing dry mix, divided

2 large skinless, boneless chicken breasts

Directions

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.  Meanwhile, heat oil in large skillet with high rimmed edges over medium heat. Saute onion, carrots, garlic and spinach until softened, about 5-7 minutes. Stir in 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