1Place potatoes in a shallow 1 1/2- to 2-quart microwave-safe baking dish. Cover dish with plastic wrap, venting one corner. Microwave with 650 watts for 8 to 10 minutes, or just until tender.
2Preheat a browning dish with 650 watts for 5 minutes, then add the oil and chicken. Heat with 650 watts for 3 minutes. Turn the chicken over and add the potato cubes. Cook for 2 minutes, toss the potatoes, then cook for another 2 minutes, or until potatoes are lightly browned.
3Mix in olives and oregano. Season with salt and pepper to taste. Sprinkle with feta cheese. Serve.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
Think of this as a lighter, fresher take on chicken Parmesan: We ditch the breading on the poultry and let juicy cherry tomatoes stand in for jarred pasta sauce. A little grated carrot adds just enough sweetness to round out the acidity.
You’ll be surprised at the sophistication of this easy, 5-ingredient dish. You can honestly never go wrong when you start with salmon and a sour cream sauce, especially if that sauce is flavored with dill and horseradish.