RECIPE: Weeknight Workout Supper and Oven Roasted Potatoes

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Weeknight Workout Supper

1 1/3 pounds (4 medium) potatoes, cut into ¾-inch cubes
1 pound boneless, skinless chicken breasts, cut into ¾-inch cubes
2 tablespoons olive oil
1 cup prepared salsa
1 cup frozen corn kernels

Place potatoes in shallow 1½ 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.

Makes 4 servings.

Recipe by United States Potato Board at


Oven Roasted Potatoes

1 – 2 pounds favorite potatoes, skin on (white, red, russet, gold, fingerling)
1 – 3 tablespoons favorite vegetable oil
1 tablespoon Zatar seasoning*
Salt and pepper to taste

Preheat oven to 425 degrees. Cut potatoes into chunks or wedges (unless they are bite-size potatoes to begin with.) Toss in large bowl with oil and spices/herbs. Arrange in single layer on 18×13-inch rimmed baking sheet. Roast until tender, about 15 to 25 minutes depending on size of chunks/wedges. Check frequently. Makes 4 to 8 servings.

*Or a mix of dried thyme and sesame seeds with a little cayenne red pepper

Recipe by culinary dietitian Kim Galeaz, RDN, CD

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