Romano Ranch Chicken and Rice Skillet Dinner

2 large boneless skinless chicken breasts

1 packet ranch dressing dry mix

¼ cup extra virgin olive oil (or veg oil)

1 large onion, finely diced

1 green bell pepper, diced

6 cloves fresh garlic, minced (you may want to use less if you are feeding kids)

6 cups fresh-spinach leaves, coarsely chopped

1 small can diced carrots and peas, drained (I prefer to use fresh or frozen)

2 cups steamed long grain brown rice

1 teaspoon kosher salt

¼ teaspoon fresh cracked black pepper

¼ teaspoon garlic salt

½ cup shredded Romano cheese

Preheat oven to 350. Place chicken in small baking dish, sprinkle with half of the ranch packet. Bake covered for 30 min, 5 min uncovered, then cube the chicken. Saute veggies in heated oil, about 5-7 minutes, stir in can of carrots and peas (if you use fresh or frozen carrots and peas, saute them with the rest of the veggies). Season vegetables with salt and pepper, add chicken and steamed rice. Mix in with the remaining ranch packet and Romano cheese. Makes four servings (easily stretched by adding more rice).

-Melanie Anderson (picky-palate.com)