Cut the chicken, peppers and potatoes into bite size chunks.
Place the meat and vegetables into a large bowl. Sprinkle with oil, Cajun seasoning, Italian herbs, salt and black pepper. Toss to coat evenly.
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.
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