Chicken Pepper Bake
Leer en Español![](https://eatgathergo.org/wp-content/uploads/2021/04/FH-Pepper-Chicken-Bake_DSC0158.jpg)
![Bowl with Spoon](https://eatgathergo.org/wp-content/themes/PNEP/library/images/prep-bowl.png)
Prep time:
15 minutes
![Kitchen Timer](https://eatgathergo.org/wp-content/themes/PNEP/library/images/recipe_meta_timer.png)
Cook time:
45 minutes
![Fork](https://eatgathergo.org/wp-content/themes/PNEP/library/images/fork.png)
Servings:
5 cups
Chicken Pepper Bake
Leer en Español![](https://eatgathergo.org/wp-content/uploads/2021/04/FH-Pepper-Chicken-Bake_DSC0158.jpg)
Ingredients:
- 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
Directions:
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.
Refrigerate leftovers within 2 hours.
Recipe adapted from Nutrition Matters.
![Bowl with Spoon](https://eatgathergo.org/wp-content/themes/PNEP/library/images/prep-bowl.png)
Prep time:
15 minutes
![Kitchen Timer](https://eatgathergo.org/wp-content/themes/PNEP/library/images/recipe_meta_timer.png)
Cook time:
45 minutes
![Fork](https://eatgathergo.org/wp-content/themes/PNEP/library/images/fork.png)
Servings:
5 cups
![](https://eatgathergo.org/wp-content/uploads/2021/04/Label_FM_Chicken-Pepper-Bake-Label.png)
![Learn more code](https://eatgathergo.org/wp-content/uploads/2024/07/EGG-QR.png)
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).