• 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

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.