One-Pan Potatoes and Chicken Santa Fe
1 1/3 pounds potatoes – (4 medium) 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
8 3/4 ounces canned whole kernel corn – drained
Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in a large nonstick skillet over high heat toss and brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are lightly browned. Add salsa and corn; toss until heated through.