Chicken Pepper Bake

45 minutes
6 servings


245 Calories Per Serving

10 g Fat Per Serving

24 g Protein Per Serving

14 g Carbohydrates Per Serving

2 g Sugars Per Serving

129 mg Sodium Per Serving



  1. Cut the chicken, peppers, and potatoes into 1-inch chunks

  2. Place the meat and vegetables into a large bowl. Sprinkle with oil, seasoning, Italian herbs, salt, and black pepper. Toss to coat evenly.

  3. Place the chicken and vegetables on a baking pan. Roast at 425ºF for 35-45 minutes, or until potatoes are soft and chicken is no longer pink. Occasionally remove the pan from the oven to toss contents.

Cooking Tip

Looking to go meatless? Replace the chicken with tofu or tempeh.

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