roasted chicken tenders with peppers and onions
Roasted Chicken Tenders with Peppers and Onions
Ingredients:
1 tsp freshly grated lemon zest
4 tbsp lemon juice
2 tbsp finely chopped garlic
2 tbsp finely chopped fresh oregano or 1 tsp dried, or to taste
2 tbsp finely chopped pickled jalapeno peppers, or to taste
2 tsp extra-virgin olive oil
1/2 tsp salt
1 1/2 to 2 lbs boneless, skinless chicken tenders, size according to plan
1 1/2 red, yellow or orange bell peppers, seeded and thinly sliced
1 medium onion, thinly sliced
Preparation:
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.
Makes: 4 servings
Serving size: 1/4 recipe
LA Exchange: 1 Protein, 1 Vegetable, 1 Condiment
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