Romano Ranch Chicken and Rice Skillet

This meal was easy, healthy, and flavorful. This comes from The Picky Palate.

ingredients:

2 large boneless skinless chicken breasts
1 packet Ranch Dressing dry mix, divided
1/4 Cup extra virgin 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 (I could not bring myself to use canned carrots and peas. I just used frozen peas and omitted carrots. I would have added cooked carrots if I wasn't so lazy)
2 Cups steamed long grain brown rice (I cooked mine in a rice cooker)
1 teaspoon kosher salt (I used sea salt)
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic salt with parsley (I used garlic salt and just added dry parsley)
1/2 Cup shredded Romano Cheese (upon discovering at the store that Romano cheese looks just like parmesan cheese, I used parmesan since I already had some at home)

directions:

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 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. Now you are ready to serve.