Bacon chicken ranch zucchini boats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 oz Chicken Tenders, fresh raw, chicken breast (4oz=2 pieces=1serving (by HERBLADYANN) 0.5 cup Kraft Shredded 2% Mexican Four Cheese blend 8 cup, sliced Zucchini 1 serving Bacon - Boar's Head pre-cooked (3 slices) 8 serving Hidden Valley Original Ranch Dressing. 2 Tbsp 1 clove Garlic
Preheat oven to 400 degrees.
In a medium pot boil your chicken until it reaches an internal temperature of 165 degrees. Remove your chicken from the pot and use two forks to shred the chicken.
In a medium mixing bowl stir together the chicken, bacon, garlic, ranch, salt, and pepper.
Cut your zucchini in half lengthwise. Using a spoon scoop the seeds out of the zucchini to create a well for your filling. Place the zucchini into a 13x9 baking pan.
Serving Size: 8 boats
In a medium pot boil your chicken until it reaches an internal temperature of 165 degrees. Remove your chicken from the pot and use two forks to shred the chicken.
In a medium mixing bowl stir together the chicken, bacon, garlic, ranch, salt, and pepper.
Cut your zucchini in half lengthwise. Using a spoon scoop the seeds out of the zucchini to create a well for your filling. Place the zucchini into a 13x9 baking pan.
Serving Size: 8 boats
Nutritional Info Amount Per Serving
- Calories: 258.1
- Total Fat: 16.8 g
- Cholesterol: 48.1 mg
- Sodium: 395.5 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 2.5 g
- Protein: 17.4 g
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