Chicken Pepper Bake

Ingredients

• 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

Directions

1. Wash hands with soap and water.
2. Preheat oven to 425 °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 and the internal temperature reaches 165 °F on a food thermometer. Toss a couple times while roasting.
6. Refrigerate leftovers within 2 hours.

Notes:

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