One-Pan Potatoes and Chicken Rosemary

1 1/3 lb (4 medium) potatoes

-- cut into 1/4-inch slices 1 lb Chicken breasts

-- (boned and skinned) -- cut into 1/2-inch strips 2 Garlic cloves; minced

2 tb Olive oil

2 ts Dried rosemary, crumbled

Salt and pepper, to taste 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 and garlic in oil 5 minutes. Add potatoes and rosemary; toss until potatoes are lightly browned. Season with salt and pepper. Menu: Steamed Broccoli or Asparagus, Brownies and Ice Cream Nutritional Information Per Serving: 260 calories; 9 g fat; 45 mg cholesterol; 50 mg sodium; 26 g carbohydrate; 2 g fiber; 20 g protein. Source: The Potato Board