1 1/3 lb (4 medium) potatoes

-- cut into 3/4-inch cubes 1 lb Chicken breasts

-- (bonless and skinless) -- cut into 3/4-inch cubes 2 tb Olive oil

1 c Prepared tomato salsa

1 cn Whole kernel corn; drained

-- (8 3/4 ounces) 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 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. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven. Menu: Warm Corn Tortillas, Orange and Red Onion Salad, Pineapple Spears Nutritional Information Per Serving: 300 calories; 9 g fat; 50 mg cholesterol; 620 mg sodium; 34 g carbohydrate; 4 g fiber; 21 g protein. Source: The Potato Board