1 1/3 lb. (4 med.) potatoes, cut into 3/4” cubes
1 lb. boned & skinned chicken breasts, cut into 3/4” cubes
2 T. olive oil
1 c. prepared tomato salsa
1 (8 3/4 oz.) can whole kernel corn, drained
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 in oil 5 minutes. Add potatoes; toss until potatoes are lightly browned. Add salsa and corn; toss until heated through. Makes 4 servings.
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 gm fat, 50 mg cholesterol, 620 mg sodium, 34 gm carbohydrate, 4 gm fiber, 2 gm protein.