Ingredients

• 1 1/2 boneless, skinless chicken breasts, cut into 3/4 inch cubes
• 1 1/2 tablespoons extra-virgin olive oil
• 12 ounces small red potatoes
• 2 cups fresh corn kernels (about 2 ears)
• 3 scallions, thinly sliced
• 1/2 jalepeno chile, stem, ribs and seeds removed, minced
• 1 cup yellow cherry tomatoes, halved
• 1/2 cup low-sodium chicken stock
• Salt
• Pepper
• 1/4 teaspoon Cajun seasoning
• 1 teaspoon dried Oregon

Directions

1. Heat a 12-inch nonstick skillet over high heat. Add 1/2 tablespoon of olive oil to the pan and heat. Add chicken. Season chicken with salt and pepper to taste and 1/4 teaspoon Cajun seasoning. Cook, stirring occasionally, until golden brown, about 4 minutes; transfer to a bowl.

2. Add 2 teaspoons oil and the potatoes to skillet. Cook, stirring occasionally, until golden brown, about 8 minutes; transfer to a small bowl. Place the bowl of potatoes in the microwave for 3 minutes to finish cooking.

3. Add remaining teaspoon oil, the corn, scallions, and the jalepeno to skillet, and cook, stirring occasionally, until corn turns dark brown in spots, about 2 minutes. Add tomatoes, and cook until skins just begin to soften, about 1 minute. Add stock, 1 teaspoon of salt, 1/8 teaspoon of pepper, and reserved chicken; bring to a boil. Fold in reserved potatoes, and sprinkle with oregeno.

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