Ingredients:
Recipe by Bruce Weinstein and Mark Scarbrough, authors of The Ultimate Potato Book Makes four servings 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips 1 large tomato, diced (about 1-1/4 cups) 1-1/2 tablespoons all-purpose flour 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 pound potatoes (3 to 4 medium), thinly sliced 3/4 cup shredded low-fat cheddar cheese

Instructions:
Mix chicken, tomato, flour, chili powder, cumin, garlic powder, salt, and pepper in an 8-inch square microwave-safe baking dish until the chicken strips are well coated. Lay sliced potatoes over chicken mixture in a single layer, leaving no gaps or holes. Sprinkle cheese evenly over potatoes. Cover with a lid or seal with microwave-safe plastic wrap. Microwave on high for 16 minutes or until potatoes are tender when pierced with a fork and chicken is cooked through. Let stand for 2 minutes, then use oven mitts or hot pads to transfer baking dish from microwave; use tongs to peel back any plastic wrap.