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Poultry


Roasted Chicken Tenders with Peppers and Onions

 

6 Servings


  • ½ teaspoon freshly grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped garlic
  • 1 teaspoon dried oregano
  • 2 tablespoons finely chopped pickled jalapeno peppers
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • 1 pound chicken tenderloins
  • 1 medium red 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.

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