Southwest Potatoes and Chicken

  • Yield 4 servings

United States Potato Board


1 medium russet or Yukon Gold potato or 2 to 3 red potatoes
1 (6- to 8- ounce) chicken breast or 5 to 6 chicken tenders
1 (14 1/2-ounce) can diced tomatoes
1 (1 1/4-ounce) packet taco seasoning
1/2 cup shredded Cheddar cheese


  1. Cut potatoes in half lengthwise and then slice into thin 1/4-inch thick half moons.
  2. Using clean, separate cutting board, cut chicken into 1/2-inchstrips. If using chicken tenders, no slicing is needed.  Use whole pieces.
  3. Combine diced tomatoes and taco seasoning with chicken in microwave safe dish; mix well.
  4. Layer sliced potatoes on top of chicken mixture in a single layer, leaving the middle empty for venting.  Top with cheese.
  5. Cover with lid or plastic wrap and place in microwave.  Microwave on HIGH for 12 minutes or until potatoes and chicken are done. Let sit for 2 minutes. Use oven mitts to carefully remove from microwave and serve. Due to steam build-up, use oven mitts or tongs to remove plastic wrap from dish.

Recipe courtesy of the United States Potato Board



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