One-Pan Potatoes and Chicken Teriyaki
2/3 lb (2 medium) potatoes
-- cut into 1/2-inch wedges 8 oz Chicken breasts
-- (boneless and skinless) -- cut into 1/2-inch strips 1 tb Vegetable oil
1/4 c Sliced green onions
2 tb Prepared teriyaki sauce
Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 5 minutes until just tender. While potatoes cook, in medium nonstick skillet over high heat, toss and brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are lightly browned. Add onions and teriyaki sauce; toss until heated through. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven. Menu: Cucumber Salad, Lime Sherbet with Papaya Wedges Nutritional Information Per Serving: 280 calories; 9 g fat; 45 mg cholesterol; 740 mg sodium; 28 g carbohydrate; 3 g fiber; 21 g protein. Source: The Potato Board
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