One-pan potatoes and chicken santa fe

4 servings

Ingredients

Quantity Ingredient
1⅓ pounds (4 medium) potatoes cut into 3/4-inch cubes
1 pounds Chicken breasts (bonless and skinless) cut into 3/4-inch cubes
2 tablespoons Olive oil
1 cup Prepared tomato salsa
1 can Whole kernel corn; drained (8 3/4 ounces)

Directions

Place potatoes in shallow 1½- to 2-quart microwave-safe dish.

Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in large nonstick skillet over high heat toss and brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are lightly browned. Add salsa and corn; toss until heated through.

NOTE: Microwave cooking times are based on a 700-watt microwave.

Adjust cooking times to your own oven.

Menu: Warm Corn Tortillas, Orange and Red Onion Salad, Pineapple Spears

Nutritional Information Per Serving: 300 calories; 9 g fat; 50 mg cholesterol; 620 mg sodium; 34 g carbohydrate; 4 g fiber; 21 g protein.

Source: The Potato Board <recipes@...>

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