Roasted Chicken Tenders with Peppers and Onions

  • Active Time 20m
  • Total Time 45m

4 servings

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.

ingredients

  • 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

directions

Preheat oven to 425 degrees F. Whisk lemon zest, lemon juice, garlic, oregano, jalapenos, oil and salt in a 9 x 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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7335

nutrition information per serving

172 calories; 7g total fat; 1g total saturated fat; 49mg cholesterol; 518mg sodium; 6g carbohydrates; 1g fiber; 19g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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