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Chicken Pepper Bake


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


  1. Cut the chicken, peppers and potatoes into bite size chunks.
  2. Place the meat and vegetables into a large bowl. Sprinkle with oil, Cajun seasoning, Italian herbs, salt and black pepper. Toss to coat evenly.
  3. 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 times while roasting.
  4. Refrigerate leftovers within 2 hours.

    Recipe adapted from Nutrition Matters.

Photo of Chicken Pepper Bake
Prep time: 15 minutes
Cook time: 45 minutes
Makes: 5 Cups
Nutrition Facts: View Label


I used this recipe for a tasting, and it was great!  Smelled fantastic while baking, and got very positive feedback from adults. The kids weren't so easy -- couldn't get many to even try it.  Oh well -- can't win'em all!

It tasted really good! I actually didn't add the Cajun seasoning because I don't like super spicy, so I substited with different seasonings. Also after I pulled it out of the oven it was kind of burnt and stuck to the bottom of the pan so next time I'll add a little bit of oil to the pan. Other than that it was great!

Adding more oil could increase the calories from fat.  Roasting time can depend on the size of the pieces; smaller pieces would be done sooner.  Watch closely starting at 30 minutes and poke the veggies with a fork to see if they are done.  Chicken bites should not show any pink color inside.

The Food Hero Team

For me, the 2 teblespoons oil is very less. I will like to use at least 4 tablespoons oil to make it more tasty. However, it all depends on the prefrences.