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Title: One-Pan Potatoes and Chicken Teriyaki
Categories: Entree Poultry
Yield: 2 Servings
| 2/3 | lb | (2 medium) potatoes - cut into 1/2-inch wedges |
| 8 | oz | Chicken breasts - (boneless and skinless) - cut into 1/2-inc |
| 1 | tb | Vegetable oil |
| 1/4 | c | Sliced green onions |
| 2 | tb | Prepared teriyaki sauce |
Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 5 minutes until just tender. While potatoes cook, in medium nonstick skillet over high heat, toss and brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are lightly browned. Add onions and teriyaki sauce; toss until heated through.
NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Menu: Cucumber Salad, Lime Sherbet with Papaya Wedges
Nutritional Information Per Serving: 280 calories; 9 g fat; 45 mg cholesterol; 740 mg sodium; 28 g carbohydrate; 3 g fiber; 21 g protein.