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Roasted Chicken Tenders with Peppers & Onions

 


½ 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 jalapeño peppers
2 Tablespoons extra-virgin olive oil
½ teaspoon salt
1 pound chicken tenders
1 red, yellow, or orange bell pepper, seeded and thinly sliced
½ medium onion, thinly sliced

Preheat oven to 425° F.

Whisk lemon zest, lemon juice, garlic, oregano, jalapeños, oil, and salt in a 9 x 13-inch glass baking dish. Add chicken tenders, bell pepper, and onion; toss to coat. Spread mixture out evenly; cover with foil.

Bake until chicken is cooked through and no longer pink in the middle, 25 to 40 minutes.

Makes 6 servings.


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