Roasted Chicken Tenders with Peppers & Onions
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.