Description

Dinner couldn't be easier or more delicious with this chicken and rice meal. Clean up is a snap since it's made in just one skillet.

Ingredients

• 8 skinless chicken thighs
• salt and pepper, to taste
• 1/2 c. Ranch dressing
• 2 T. olive oil
• 1 onion, chopped
• 3-4 cloves garlic, minced
• 2 c. low fat, low-sodium chicken broth/stock
• 1 c. arborio rice
• 4 c. fresh baby spinach

Steps

1. Season chicken all over with salt and pepper; smother both sides with the dressing.
2. In a large, non-stick skillet, heat olive oil over medium-high heat; add chicken thighs; cook for 5 minutes on each side or until browned. Remove chicken from skillet; set aside.
3. Add onions to skillet; cook over medium heat for 2 minutes; stir in garlic; cook for 1 minute, or until fragrant. Add chicken stock; season with salt and pepper. Stir in rice; place chicken over rice.