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Ranch Chicken and Vegetable Loaded Baked Potatoes
THE WEARY CHEF12Ingredients
20Minutes
330Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 baking potatoes (good-sized)
- 1 lb. boneless skinless chicken breasts (cut into bite-sized pieces)
- 1 zucchini (large, cut into bite-sized pieces)
- 1 yellow squash (large, cut into bite-sized pieces)
- seasoned salt (about ½ tsp.)
- 1 Tbsp. olive oil
- 1 Tbsp. flour (gluten-free flour works fine)
- 1 cup chicken broth
- 2 Tbsp. ranch seasoning mix (I make my own from this recipe)
- 2 Tbsp. milk
- 2 Tbsp. cream cheese
- kosher salt (to taste)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium400mg17% |
| Potassium1580mg45% |
| Protein33g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber7g28% |
| Sugars4g |
| Vitamin A8% |
| Vitamin C70% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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