One-pan Potatoes & Chicken Santa Fe Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/3 lbs: (4 medium) potatoes, cut into 3/4-inch cubes
1 lbs: Chicken breasts, (bonless and skinless) - cut into 3/4-inch cubes
2 tbsp: Olive oil,
1 cup: Prepared tomato salsa,
1 can: Whole kernel corn, drained - (8 3/4 ounces)
Directions:
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
Source from luhu.jp
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
Source from luhu.jp