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
- Wash hands with soap and water.
- Preheat oven to 425 degrees F.
- 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.
- Sprinkle chicken and vegetables with the rest of the ingredients. Stir to coat evenly.
- 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. A food thermometer will read 165 degrees F when the chicken is done. Toss a couple times while roasting.
- Refrigerate leftovers within 2 hours.
Recipe adapted from Nutrition Matters.
- Try with tofu, pork or beef instead of chicken.
- Roasting time will vary depending on size of pieces; smaller pieces will cook through sooner.
I used this recipe for a tasting, and it was great! Smelled fantastic while baking, and got very positive feedback from adults. The kids weren't so easy -- couldn't get many to even try it. Oh well -- can't win'em all!
It tasted really good! I actually didn't add the Cajun seasoning because I don't like super spicy, so I substited with different seasonings. Also after I pulled it out of the oven it was kind of burnt and stuck to the bottom of the pan so next time I'll add a little bit of oil to the pan. Other than that it was great!
Adding more oil could increase the calories from fat. Roasting time can depend on the size of the pieces; smaller pieces would be done sooner. Watch closely starting at 30 minutes and poke the veggies with a fork to see if they are done. Chicken bites should not show any pink color inside.
The Food Hero Team
For me, the 2 teblespoons oil is very less. I will like to use at least 4 tablespoons oil to make it more tasty. However, it all depends on the prefrences.