Chicken Bake with Potatoes, Onions & Poblano Peppers
6 medium potatoes, large cubes
1 medium onion, large chop
1 poblano pepper, seeded and large chop
1 1/2 lb chicken tenders
garlic salt & pepper
1 tbs olive oil
Preheat the oven to 375 F.
In a lightly oiled 9 x 13 pan layer the potatoes, onions & poblano pepper.
Sprinkle with garlic salt and pepper.
Top with the chicken tenders.
Sprinkle with garlic salt, pepper, and ground coriander.
Drizzle with the olive oil.
Cover tightly with foil.
Bake for about 1 hour or until the chicken is done and the potatoes are tender.