Roasted Chicken Tenders with Peppers & Onions - Cooking.Com

By á-46

Ingredients

• Call this one an update of that favorite combo, sausage and peppers. Our healthy version can be served over rice or on a roll with a little shredded cheese for a new take on a Philly cheese steak sandwich.
• 1/2 teaspoon freshly grated lemon zest
• 3 tablespoons lemon juice
• 2 tablespoons finely chopped garlic
• 2 tablespoons finely chopped fresh oregano or 1 teaspoon dried
• 2 tablespoons finely chopped pickled jalapeno peppers
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1 pound chicken tenders
• 1 red, yellow or orange bell pepper, seeded and thinly sliced
• 1/2 medium onion, thinly sliced

Preparation

Step 1

Preheat oven to 425°F. Whisk lemon zest, lemon juice, garlic, oregano, jalapenos, oil and salt in a 9-by-13-inch glass baking dish.

Add tenders, bell pepper and onion; toss to coat.

Spread the mixture out evenly; cover with foil. Bake until the chicken is cooked through and no longer pink in the middle, 25 to 30 minutes.