Recipe: Roasted Chicken Tenders with Peppers and Onions

ROASTED CHICKEN TENDERS WITH PEPPERS AND ONIONS

"Garlic, hot chile spices and lots of caramelized bell pepper and onion make this dish reminiscent of the classic sausage and peppers. Try it on a roll with cheese if you're in the mood for a "Philly chicken cheese steak" or serve it over rice to soak up the zesty sauce."

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 or yellow or orange bell pepper, seeded and thinly sliced
1/2 medium onion, thinly sliced
Rolls and cheese slices or hot cooked rice (optional, for serving)

Preheat oven to 425 degrees F.

Whisk 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.

If desires, serve it on a roll with cheese if you're in the mood for a "Philly chicken cheese steak" or over rice.

Makes 4 servings
Adapted from source: Eating Well Magazine, August/September 2005