Romano Ranch Chicken and Rice Skillet Dinner

• 2 large boneless skinless chicken breasts
• 1 (1 ounce) packet ranch dressing, dry mix divided
• 14 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) candiced peas and carrots, drained
• 2 cups steamed long grain brown rice
• 1 teaspoon kosher salt
• 14 teaspoon fresh cracked black pepper
• 14 teaspoon lawry's garlic salt with parsley
• 12 cup shredded romano cheese

1. Preheat oven to 350 degrees F. Place chicken breasts into small baking dish and season with half of the dry ranch dressing mix.
2. Bake for 30-35 minutes or until chicken is cooked through.
3. Heat oil in large skillet over medium heat.
4. Saute onion, bell pepper, garlic and spinach until softened, about 5-7 minutes.
5. Stir in can of carrots and peas and cooked rice; season to taste with salt, pepper and garlic salt.
6. Dice chicken and add into rice mixture.
7. Stir in remaining ranch seasoning mix and romano cheese.
8. Reduce heat to low; taste and season as needed.

chicken breasts, extra virgin olive oil, onion, green bell pepper, garlic, fresh spinach leaves, peas, long grain brown rice, kosher salt, pepper, salt, romano cheese

Taken from www.food.com/recipe/romano-ranch-chicken-and-rice-skillet-dinner-398014 (may not work)