Chicken Pepper Bake
Prep time:
15 min
Cook time:
45 min
Yield:
5 Servings
Serving Size:
1 Cup
Ingredients
1 pound boneless chicken breast
2 red or green bell peppers
3 cups small potatoes
2 tablespoons olive oil or vegetable oil
1 teaspoon Cajun seasoning
1 teaspoon dry Italian herbs
salt and black pepper
Directions
- Cut the chicken, peppers, and potatoes into bite-size chunks.
- Place the meat and vegetables into a large bowl. Sprinkle with oil, Cajun seasoning, Italian herbs, salt, and black pepper. Toss to coat evenly.
- Place the chicken and vegetables on a metal baking pan. Roast in a 425-degree oven for 35 to 45 minutes or until potatoes are soft and chicken is no longer pink. Toss a couple of times while roasting.
- Refrigerate leftovers within 2 hours.
Notes
Recipe adapted from Nutrition Matters.
Ingredients
1 pound boneless chicken breast
2 red or green bell peppers
3 cups small potatoes
2 tablespoons olive oil or vegetable oil
1 teaspoon Cajun seasoning
1 teaspoon dry Italian herbs
salt and black pepper
Directions
Cut the chicken, peppers, and potatoes into bite-size chunks.
Place the meat and vegetables into a large bowl. Sprinkle with oil, Cajun seasoning, Italian herbs, salt, and black pepper. Toss to coat evenly.
Place the chicken and vegetables on a metal baking pan. Roast in a 425-degree oven for 35 to 45 minutes or until potatoes are soft and chicken is no longer pink. Toss a couple of times while roasting.
Refrigerate leftovers within 2 hours.
Notes
Recipe adapted from Nutrition Matters.
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