Servings: 1 ½ cups

2 russet potatoes, peeled and cut into 1" cubes 2 russet potatoes, peeled and cut into 1" cubes
2 red bell peppers, sliced 2 red bell peppers, sliced
1 large leek, cleaned and thinly sliced (white and light green only) 1 large leek, cleaned and thinly sliced (white and light green only)
2 teaspoons olive oil 2 teaspoons olive oil
1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh rosemary
3/4 teaspoon salt ¾ teaspoon salt
1 pound boneless/skinless chicken breast, cut into 1" pieces 1 pound boneless/skinless chicken breast, cut into 1" pieces
2 strips bacon, coursely chopped 2 strips bacon, coursely chopped

1)Preheat oven to 425F
2)Combine potatoes, peppers, leeks, oil, 2 teaspoons rosemary, and ½ teaspoon salt in large shallow roasting pan; toss to coat. Roast about 20 minutes.
3)Meanwhile sprinkle chicken with remaining rosemary and salt. Spray large nonstick skillet and set over medium-high heat. Add chicken and cook, turning occasionally, until browned, about 5 minutes.
4)Place chicken on top of vegetables and roast, stirring occasionally, until chicken is cooked thru and vegetables are tender, about 25 minutes.
5)Meanwhile, cook bacon in medium skillet over medium heat, stirring occasionally, until crisp and browned. Transfer to papertowel. Sprinkle bacon over chicken and vegetables

Bacon can be microwaved  wrapped in paper towel on paper plate for two minutes  Bacon can be microwaved  wrapped in paper towel on paper plate for two minutes