October 24, 2007 | By Chhiwate In
Main Dish |
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
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