One-Pan Potatoes and Chicken Rosemary

1 1/3 lb. (4 med.) potatoes, cut into 1/4” slices
1 lb. boned & skinned chicken breasts, cut into 1/2” strips
2 cloves garlic, minced
2 T. olive oil
2 tsp. dried rosemary, crumbled
Salt & pepper, to taste

Place potatoes in shallow 1 1/2 to 2-quart microwave-safe dish. Cover with plastic wrap, venting 1 corner. Microwave on HIGH 8 to 10 minutes, until just tender. While potatoes cook, in large non-stick skillet over high heat, toss and brown chicken and garlic in oil 5 minutes. Add potatoes and rosemary; toss until potatoes are lightly browned. Season with salt and pepper. Makes 4 servings.

Note: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.

Menu: Steamed Broccoli or Asparagus, Brownies and Ice Cream.

Nutritional Information Per Serving: 260 calories, 9 gm fat, 45 mg cholesterol, 50 mg sodium, 26 gm carbohydrate, 2 gm fiber, 20 gm protein.