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Pepper Chicken Bake

Chicken Pepper Bake

Recipe adapted from Oregon State University Food Hero’s  “Chicken Pepper Bake”
Course Main Course
Servings 5 servings

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.