Saturday, October 17, 2009

Chicken Tenders with Peppers and Onions

I found this recipe 2 years ago and it is one of Kathleen's favorites. Easy to make and tastes great!

Chicken Tenders with Peppers and Onions

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,
1 1/2 red, yellow or orange bell peppers, seeded and thinly sliced
1 medium onion, thinly sliced

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

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