INGREDIENTS
4
Chicken thighs
1 cup
Baby spinach
3
Garlic cloves
1
Onion
1/4 cup
Parsley
2 cups
Chicken stock, low-sodium
1 cup
Buttermilk ranch dressing
1 cup
White rice
1
Black pepper, Freshly ground
1/4 tsp
Cayenne
1
Kosher salt
1
Olive oil, extra-virgin