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