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1 pound boneless chicken breast
2 red or green bell peppers
3 cups small potatoes
2 Tablespoons vegetable oil
1 teaspoon Cajun seasoning
1 teaspoon dry Italian herbs
salt and pepper to taste


  1. Wash hands with soap and water.
  2. Preheat oven to 425 degrees F.
  3. Cut the chicken, peppers and potatoes into bite size chunks. Put into a large bowl. Wash hands, cutting board and knife after touching and cutting raw chicken.
  4. Sprinkle chicken and vegetables with the rest of the ingredients. Stir to coat evenly.
  5. Place the chicken and vegetables on a metal baking pan. Roast in oven for 35 to 45 minutes or until potatoes are soft and chicken is no longer pink. A food thermometer will read 165 degrees F when the chicken is done. Toss a couple times while roasting.
  6. Refrigerate leftovers within 2 hours.

    Recipe adapted from Nutrition Matters.


  • Try with tofu, pork or beef instead of chicken.
  • Roasting time will vary depending on size of pieces; smaller pieces will cook through sooner.
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5 Cups
Prep time:
15 minutes
Cooking time:
45 minutes
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