Chicken Pepper Bake

• 1 pound boneless chicken breast
• 2 red or green bell peppers
• 3 cups small potatoes
• 2 tablespoons olive oil or vegetable oil
• 1 teaspoon Cajun seasoning
• 1 teaspoon dry Italian herbs
• salt and black pepper

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 of times while roasting.
Refrigerate leftovers within 2 hours.