Roasted Chicken Tenders with Peppers & Onions

Roasted Chicken Tenders with Peppers & Onions

1/2 t. freshly grated lemon zest
3 T. lemon juice
2 T. finely chopped garlic
2 T. finely chopped fresh oregano or 1 t. dried
2 T. finely chopped pickled jalapeno peppers
2 T. extra-virgin olive oil
1/2 t. salt
1 lb. chicken tenders
1 red, yellow or orange bell pepper, seeded and thinly sliced
1/2 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.

Nutritional Analysis Per serving: Calories 172; Carbohydrates 6 g; Dietary Fiber 1 g; Protein 19 g; Fat 7 g; Saturated Fat 1 g; Monounsaturated Fat 5 g; Sodium 518 mg; Cholesterol 49 g; Potassium 122 mg

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