One-Pan Potatoes and Chicken Santa Fe

  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 15 mins

This recipe from the United States Potato Board combines chicken, potatoes and salsa to create a zesty main dish.


1 1/3pounds (4 medium) potatoes, cut into 3/4-inch cubes
1pound boned and skinned chicken breasts, cut into 3/4-inch cubes
2tablespoons olive oil
1cup prepared tomato salsa
1can (8 3/4 ounce) 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.

Recipe courtesy of the United States Potato Board

Nutritional Info *per serving

  • Glycemic Load 6.91
  • Calories 420
  • Fat 16g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 9g
  • Cholesterol 60mg
  • Sodium 450mg
  • Potassium 1020mg
  • Carbohydrate 47g
  • Fiber 5g
  • Sugars 6g
  • Protein 25g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 25%
  • Calcium 4%
  • Iron 10%