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.
Ingredients
- 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
Instructions
- 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.
- 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%