Mexican Salsa Chicken

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It's no secret that I love quick and easy dinners for Monday-Friday. I've got so much to do, working from home, that I need recipes like this one that take care of the "what's for dinner" question, efficiently, with a ton of flavor added.

Ingredients

4 medium potatoes, peeled and cubed, cooked until tender
1 lb boneless chicken breasts, cubed (same size as potatoes)
2 tbsp oil
1 cup your favorite salsa (we've made it with Mrs Renfro's pomegranate salsa and loved it)
1 (11 oz) can Mexican kernel corn, drained

* add your own touches to this simple basic meal -- onions, peppers, even chiles if you like. Substitute rice a well.

Instructions

Saute chicken pieces in skillet with oil, for about 5 minutes, browning on all sides.

Add cooked potatoes and continue to saute until they are lightly browned as well.

Add in salsa and corn, and any other ingredients you'd like to make it your own. Continue to cook to heat all ingredients.

Serve topped with grated cheese.