Serves: 4
Total Calories: 259
Place potatoes in a microwave-safe dish; add a small amount of water. Cover with plastic wrap; vent and microwave on high for 8 to 10 minutes, until tender. Meanwhile, in a large skillet over high heat, sauté chicken in oil over medium-high heat for 5 minutes. Add potatoes; sauté and toss until potatoes are lightly golden. Stir in salsa and corn; toss until heated through.
Tip: A muffin tin is handy when you’re serving lots of tasty toppings. Fill up the sections with shredded cheese, guacamole, diced tomatoes and sour cream...and let everyone mix & match their favorites!
This Santa Fe Chicken & Potatoes recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
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