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potato fingerling

One-Pan Potatoes and Chicken Teriyaki

4 medium potatoes, cut into thin wedges & microwaved 8 to 10 minutes until tender
1 lb. boned and skinned chicken breasts, cut into long ½ inch slices
2 Tbsp. vegetable oil
½ cup sliced green onions
1/4 cup prepared teriyaki sauce

While potatoes cook, in a large skillet toss and brown chicken in oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add onions and teriyaki sauce; toss until heated through.

Time: 20 minutes, Servings: 4, Per Serving: 280 cal., 9 g fat, 45 mg cholesterol, 740 mg sodium, 28 b=g carbohydrates, 21 g protein.