Chicken Pepper Bake
Recipe adapted from Oregon State University Food Hero’s “Chicken Pepper Bake”
Ingredients
- 1 lb boneless chicken breast
- 2 red or green bell peppers
- 3 cups small potatoes
- 2 tbsp oil
- 1 tsp Cajun seasoning
- 1 tsp dry Italian herbs
- Salt and pepper to taste
Instructions
- Wash hands with soap and water.
- Gently rub produce under cold running water.
- Cut the peppers and potatoes into bite size chunks
- Cut the chicken into bite size chunks. Do not rinse raw poultry or meat. Wash utensils after touching raw meat.
- Place the meat and vegetables into a large bowl. Sprinkle with oil, Cajun seasoning, Italian herbs, salt and black pepper. Toss to coat evenly.
- Wash large bowl after touching raw meats. Wash utensils after touching raw meat.
- Wash hands with soap and water.
- Place the chicken and vegetables on a metal baking pan.
- Wash hands with soap and water.
- Roast in a 425 °F oven for 35 to 45 minutes. Toss a couple times while roasting. Cook until internal temperature reaches 165° F on a food thermometer.
Notes
This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org.