| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/3 x ca. 450 g | (4 medium) potatoes cut into 3/4-inch cubes |
| 1 x ca. 450 g | Chicken breasts (bonless and skinless) cut into 3/4-inch cubes |
| 2 Esslöffel | olive oil |
| 1 Tasse | Prepared tomato salsa |
| 1 Dose | 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.
Adjust cooking times to your own oven.
Menu: Warm Corn Tortillas, Orange and Red Onion Salad, Pineapple Spears
cholesterol; 620 mg sodium; 34 g carbohydrate; 4 g fiber; 21 g protein.
208 From
|
|
Anmerkungen zum Rezept:
|
