One-Pan Potatoes and Chicken Santa Fe

Kitchen Tested
  • Yield 4 servings
  • Prep 10 mins
  • Cook 15 mins

You probably have everything on hand to make this easy dinner.

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

Ingredients

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

Instructions

  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

Comments

Follow

Get every new post delivered to your Inbox.

Join 197 other followers