Potatoes & Chicken Santa Fe
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
potatoes
cut in 3/4 inch cubes |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
salsa
|
|
| 1 | pound |
chicken breasts
boneless, skinless |
|
| 1 | can |
corn kernels, canned
whole |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
potatoes
cut in 3/4 inch cubes |
|
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
salsa
|
|
| 453.6 | g |
chicken breasts
boneless, skinless |
|
| 1 | can |
corn kernels, canned
whole |
|
Directions
Cook potatoes in microwave for 8 to 10 minutes or until tender. While potatoes cook, cut chicken into ¾ inch cubes and cook in olive oil in a large skillet over medium high heat for about 5 minutes.
Add cooked potatoes, sauté and toss until potatoes are browned.
Add salsa and drained corn; toss until heated through.
