Skip to main content

Chicken Pepper Bake

An easy-to-make chicken recipe with potatoes, peppers and Cajun spices!
Bowl filled to the brim with baked bite-size potatoes, chicken and bell peppers.
Prep time: 15 minutes
Cook time: 45 minutes
Makes: 5 Cups
Nutrition Facts: View label

Ingredients

1 pound boneless chicken breast
2 bell peppers (any color)
3 cups small potatoes
2 Tablespoons vegetable oil
1 teaspoon Cajun seasoning (see Notes)
1 teaspoon dry Italian herbs
⅛ teaspoon salt 
¼ teaspoon black pepper

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Preheat oven to 425 degrees F. Lightly grease a baking sheet.
  4. Cut the chicken, peppers and potatoes into bite-sized pieces. Put into a large bowl. Wash hands, cutting board and knife after touching and cutting raw chicken.
  5. Sprinkle chicken and vegetables with the rest of the ingredients. Stir to coat evenly.
  6. Place the chicken and vegetables on the baking sheet. Roast 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.
  7. Refrigerate leftovers within 2 hours.



    Recipe adapted from Nutrition Matters.

Notes

  • Try with tofu, pork or beef instead of chicken.
  • Try Food Hero Creole or Soulful or Southern Seasonings
  • Roasting time will vary depending on size of pieces; smaller pieces will cook through sooner.

Comments

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. 

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

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!

You might also like...

Recipes A to Z (without photos)

Zucchini Salad
Bowl of seasoned zucchini and red onion slices.

Zucchini Salad

Quick and tasty side with fresh vegetables, herbs and a lemon dressing.
Prepare:
10 minutes
Makes:
6 Cups
Rice Bowl Breakfast with Fruit and Nuts
Rice and fruit topped with chopped nuts.

Rice Bowl Breakfast with Fruit and Nuts

A great breakfast idea with filling grains, crunchy nuts and your favorite fruit.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
2 cups
Un-beet-able Berry Smoothie
Glasses of purple fruit smoothie.

Un-beet-able Berry Smoothie

Kid-approved recipe with berries, pineapple and colorful beets is quick and fun to make!
Prepare:
5 minutes
Makes:
4 cups
Chicken Chowder for Two
Bowls of creamy potato chicken soup on serving plates.

Chicken Chowder for Two

Creamy, hearty and comforting soup for two. Ready in under an hour!
Prepare:
15 minutes
Cook:
30 minutes
Makes:
2 servings
Turnip Pancakes
Plate of crispy vegetable pancakes with dipping sauce.

Turnip Pancakes

A batter of grated root vegetables cooked in a skillet until golden and crispy.
Prepare:
30 minutes
Cook:
45 minutes
Makes:
12 pancakes
Strawberry Sipper Flavored Water
Glasses of pink strawberry water with mint.

Strawberry Sipper Flavored Water

Strawberry puree makes this water refreshing and tasty!
Prepare:
5 minutes
Makes:
6 Servings
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.