One-pan Potatoes And Chicken Santa Fe
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Poultry | 4 | Servings | |
INGREDIENTS
| 1 1/3 | lb | 4 medium potatoes |
| cut into 3/4-inch cubes | ||
| 1 | lb | Chicken breasts |
| bonless and skinless | ||
| 2 | T | Olive oil |
| 1 | c | Prepared tomato salsa |
| 1 | Whole kernel corn, drained | |
| 8 3/4 ounces |
INSTRUCTIONS
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> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 363
Calories From Fat: 97
Total Fat: 10.9g
Cholesterol: 96.4mg
Sodium: 93.1mg
Potassium: 926.9mg
Carbohydrates: 26.4g
Fiber: 3.3g
Sugar: 1.2g
Protein: 38.2g