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Ingredients
1 1/3 pounds (4 medium) potatoes, cut into 3/4-inch cubes
1 pound boned and skinned chicken breasts, cut into 3/4-inch cubes
2 tablespoons olive oil
1 cup prepared tomato salsa
1 (8 3/4-ounce) can whole kernel corn, drained
Instructions
1 pound boned and skinned chicken breasts, cut into 3/4-inch cubes
2 tablespoons olive oil
1 cup prepared tomato salsa
1 (8 3/4-ounce) can whole kernel corn, drained
1. Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on high for 8 to 10 minutes until just tender.
2. While potatoes cook, in a large nonstick skillet over high heat toss and brown chicken in oil for 5 minutes. Add potatoes and toss until they are lightly browned. Add salsa and corn and toss until heated through. Serves 4.
By the U.S. Potato Board, "The Healthy Table," February 2006.
Nutritional Information
2. While potatoes cook, in a large nonstick skillet over high heat toss and brown chicken in oil for 5 minutes. Add potatoes and toss until they are lightly browned. Add salsa and corn and toss until heated through. Serves 4.
By the U.S. Potato Board, "The Healthy Table," February 2006.
Per serving: 353 calories, 8g fat, 716mg sodium
