Ranch Chicken and Rice

Ingredients                                        

• 6 boneless chicken breasts
  
• kosher salt
• Freshly ground black pepper
• 1 c. buttermilk ranch dressing
• 1/4 tsp. cayenne
• extra-virgin olive oil
• 3 garlic cloves, minced
• 1 onion, chopped
• 2 c. low-sodium chicken stock
• 1 bunch kale, chopped into 1" pieces
• 1 c. baby spinach
• 1 c. white rice
• 1/4 c. chopped parsley

DIRECTIONS

1. In a large mixing bowl season chicken with salt and black pepper. Add ranch dressing and cayenne pepper; marinate 5 minutes. Remove chicken from marinade and pat dry with paper towels.
2. In a large skillet over medium-high heat add 2 tablespoons olive oil and sear chicken skin-side down until golden, about 5 minutes. Transfer to a plate skin-side up; set aside. Drain skillet, reserving 1 tablespoon fat, and discard balance. Turn heat down to medium and cook garlic and onion for 2 minutes, until beginning to soften. Stir in stock, kale (if using), rice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Place chicken in rice mixture, skin-side up. Simmer until rice is tender, about 20 minutes.
3. Stir in baby spinach and parsley. Serve immediately.