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      Title: One-Pan Potatoes & Chicken Teriyaki
 Categories: Main dish, Poultry
      Yield: 2 Servings

    2/3 lb Potatoes (2 md); cut into
           - 1/2" wedges
      8 oz Chicken breasts,
           - boneless and skinless;
           - cut into 1/2" strips
      1 tb Vegetable oil
    1/4 c  Green onions; sliced
      2 tb Prepared teriyaki sauce

  Place potatoes in shallow 1 qt 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

  Per serving: 280 calories; 9 g fat; 45 mg cholesterol;
  740 mg sodium; 28 g carbs; 3 g fiber; 21 g protein.

  Source: The Potato Board <recipes@potatoes.com>

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