I'm trying to watch carbs here in the beginning of 2013. I waaaaay overindulged during the holidays and NO I don't regret it. But it's time to start shedding that winter coat in hopes of a leaner body for springtime. I have found that the fewer carbs I eat, the less I crave them. So while not totally carb-free, I'm avoiding the more obvious sources. Last night I got creative and this recipe turned out really delicious. Plus its a one pot wonder which is great for clean up!
1 lb boneless skinless chicken breast
1/2 a package of Hidden Valley Ranch dry dressing mix
1 tablespoon olive oil
mild pepperoncini peppers
1 bag ready-to-eat fresh spinach
1/4 cup grated romano cheese
2 tablespoons bacon bits
Preheat oven to 425. In your baking dish arrange uncooked chicken. Sprinkle with ranch mix, drizzle with olive oil, top with peppers. I used about 6 peppers on top of the chicken and arranged another 6 peppers around the dish. Cover with foil and bake for 10-12 minutes. Open dish, top with spinach and bacon, recover and cook for 5 more minutes. Open dish, stir spinach around to sides of dish, top all with cheese and more bacon if you like, leave foil off, bake for another 3-5 minutes until cheese is melted.
I've only made once so cooking times may vary depending on what cut of chicken and how much you prepare. Kids loved it too - an added bonus. Served with pasta or rice if you aren't avoiding carbs.