Recipe: ONE PAN POTATOES AND CHICKEN SANTA FE

Title: ONE-PAN POTATOES AND CHICKEN SANTA FE
Categories: Main dish, 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 cubes
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.

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