Healthy Ranch Chicken Skillet

This was uber YUMMY!!!  Ross said "this is a new fav of mine".  It was a little running because I put more chicken broth then asked for, so stick to that measurement!!!  YUMMY :)

4 serving 1 ½ green,1 blue, 1 yellow, 1 red

Ingredients

2 tsp olive oil

1 pound thin sliced chicken breasts, cut into bite sized pieces

1/2 red onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 large zucchini, chopped

1/2 can black beans, drained and rinsed

1/2 cup instant brown rice (uncooked) OR 1/4 cup quinoa, rinsed (uncooked)

1 can fire roasted diced tomatoes, undrained

1/2 cup low sodium chicken broth

1 cup cheddar cheese, shredded

Fresh cilantro, for garnish

ranch seasoning

1 tsp Dill

1 tsp garlic powder

1 tsp onion powder

1 tsp dried minced onions

1 T parsley

1/4 tsp black pepper

1/2 tsp sea salt

In a 12" skillet, heat oil on medium high. Add chicken, onions and ranch seasoning blend. Saute and stir often for 2 minutes.

Stir in bell peppers, zucchini, beans, tomatoes, rice and chicken broth. Bring to a boil, then cover. Simmer on low for 5 minutes or until chicken is no longer pink in the center and rice is tender.

Sprinkle cheese evenly over skillet, cover and let stand for 5 minutes, until liquid is absorbed.  Top with Cilantro and serve!