Serves 6
286 cal · 40 min
One Pan Potatoes & Chicken
Recipe GLPR35975927af8af8
A quick and colorful one-pan meal featuring tender chunks of chicken and potatoes combined with corn and salsa. Perfect for a weeknight dinner that's ready in under 30 minutes.
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Ingredients
4 medium potatoes
16 ounces boneless, skinless chicken breasts
2 tablespoons vegetable oil
1 cup salsa
1 can (15.2 ounces) low-sodium whole kernel corn, drained
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Peel the potatoes and cut them into ¾-inch cubes. Bring a large pot of water to a boil, add the potato cubes, and simmer for about 12-15 minutes until they are just fork-tender but still hold their shape. Drain well and set aside.
Cut the chicken breasts into ¾-inch cubes. Heat the vegetable oil in a large skillet over medium-high heat.
Add the chicken cubes to the hot skillet and cook for about 5 minutes, stirring occasionally, until the chicken is browned on the outside. The internal temperature should reach 165°F.
Add the cooked potato cubes to the skillet and stir gently. Continue cooking for 3-4 minutes until the potatoes begin to brown slightly at the edges.
Pour in the salsa and drained corn. Stir well to combine all ingredients.
Cook for 2-3 minutes, stirring occasionally, until everything is heated through. Serve hot.
