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Title: One-Pan Potatoes and Chicken Santa Fe
Categories: Entree Poultry
Yield: 4 Servings
| 1 1/3 | lb | (4 medium) potatoes - cut into 3/4-inch cubes |
| 1 | lb | Chicken breasts - (bonless and skinless) - cut into 3/4-inch |
| 2 | tb | Olive oil |
| 1 | c | Prepared tomato salsa |
| 1 | cn | Whole kernel corn; drained - (8 3/4 ounces) |
Place potatoes in shallow 1 1/2- 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.