Mexican Chicken And Potatoes

• 2 boneless skinless chicken breasts, cut in 3/4 inch cubes (I used chicken strips instead, but you can use as much chicken as you want)
• 2 cups red potatoes, cubed
• 1 banana pepper, diced (or jalapeno)
• 1/2 yellow onion, chopped
• 1 beef bouillon cube, dissolved in 3/8 cup water
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder

1. Preheat oven to 400u0b0F.
2. Place chicken, potatoes, onions and jalapenos in a glass baking pan.
3. Mix well to get everything evenly distributed in the pan.
4. Pour the chicken bouillon over all.
5. Whisk olive oil, lemon juice, cumin and oregano together.
6. Pour over chicken and potato mixture.
7. Bake 35 minutes until chicken is cooked thoroughly and potatoes are tender.
8. This would be really good served with a nice crusty loaf of bread to soak up the juices.

chicken breasts, red potatoes, banana pepper, yellow onion, bouillon cube, olive oil, lemon juice, oregano, cumin, garlic powder

Taken from www.food.com/recipe/mexican-chicken-and-potatoes-261926 (may not work)