Step 1

In bag, toss together marinade and chicken. Let sit at least 10 minutes.

Step 2

In skillet over medium-high heat, add vegetable oil. Cook chicken until seared, about 4 minutes. Flip and continue cooking another 4 minutes.

Step 3

Cover pan; continue cooking until chicken reaches an internal temperature of 165°F. Remove from heat; let chicken rest 5-10 minutes.

Step 4

Cook rice according to package instructions.

Step 5

In skillet over low heat, melt butter. Sauté garlic, bell pepper and salt until peppers have softened, 5-7 minutes. Stir in milk and mozzarella. Toss in rice to combine. Fold in baby spinach; remove from heat.

Step 6

To serve, place chicken on top of rice and garnish with parsley.