Dinner

Chicken and roasted Veggies on baked pottoes is for Dinner.

Chicken and roasted Veggies on baked pottoes takes several minutes to prepare.

Chicken and roasted Veggies on baked pottoes takes several minutes to cook.

Chicken and roasted Veggies on baked pottoes makes 4 servings.

The ingredients for Chicken and roasted Veggies on baked pottoes are:

2.0 breast, bone and skin removed Chicken Breast, no skin, fried
6.0 serving Don Pablos Pico de Gallo
0.5 serving Alcohol, Wine, Pinot Grigio 6oz
4.0 large (3" to 4-1/4" dia. Baked Potato, with skin
2.0 serving Bacon - Farmland Thick Sliced Bacon
0.25 cup Brussels sprouts, cooked
0.25 cup, chopped Broccoli, cooked
0.25 carrot Carrots, cooked
1.0 pat (1" sq, 1/3" high) Butter, salted

Here is how you make Chicken and roasted Veggies on baked pottoes:

1. Use roasted Veggies and Bacon recipe. 2. Bake 4 potatoes. 3. Season chicken with salt and pepper. Pan fry over medium heat for about 4 minutes a side. Shred. 4. Pour 1/4 c of white wine and reduce for ~5 minutes, then add in 1 pat butter, chicken, salsa, and roasted veggies with bacon. 5. Mix together and allow to simmer until potatoes are ready. 6. Cover potatoes with 1/4 of the chicken/veggies mixture and season with salt and pepper to taste.Serving Size: Makes 4 potatoes with toppingNumber of Servings: 4.0Recipe submitted by SparkPeople user ARNOLDMAKEUP.

The nutritional information for Chicken and roasted Veggies on baked pottoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 517.3

• Total Fat: 8.8 g
• Cholesterol: 85.5 mg
• Sodium: 340.6 mg
• Total Carbs: 68.6 g
• Dietary Fiber: 7.9 g
• Protein: 38.8 g