Roasted Potatoes and Chicken Monterey

Roasted Potatoes and Chicken Monterey

1 1/2 pounds red potatoes, cut 1 1/2″ cubes
2 tablespoons butter
4 boneless skinless chicken breast halves
1 tablespoon lime juice
1 1/2 cups Mexican blend shredded cheese
1/4 cup chopped fresh cilantro
3 tablespoons salsa
lime wedges, optional

Toss potatoes with 1 tablespoon butter; place in a foil-lined roasting pan.

Bake at 425ºF for 10 minutes. Remove potatoes from oven; arrange in a single layer around edges of pan.

Place chicken in center of pan.

Combine remaining butter and lime juice; brush on chicken.

Bake at 425ºF for 20 minutes or until internal juices of chicken run clear and potatoes are browned and tender.

Combine cheese, cilantro and salsa. Sprinkle over chicken and potatoes; bake 2 minutes or until cheese is melted.

Serve with lime wedges, if desired.


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