Roasted Chicken Tenders with Peppers & Onions

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Roasted Chicken Tenders with Peppers & Onions

Roasted Chicken Tenders with Peppers & Onions

Call this one an update of that favorite combo, sausage and peppers. Our healthy version can be served over rice or on a roll with a little shredded cheese for a new take on a Philly cheese steak sandwich.

Serves 4

Prep Time 20 min

Total Time 45 min.


  • 1/2 teaspoon freshly grated lemon zest
  • 3 tablespoon lemon juice
  • 2 tablespoon finely chopped garlic
  • 2 tablespoon finely chopped fresh oregano, or 1 teaspoon dried
  • 2 tablespoon finely chopped pickled jalapeno peppers
  • 2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1 pound chicken tenders
  • 1 red, yellow or orange bell pepper, seeded and thinly sliced
  • 1/2 medium onion, thinly sliced

Cooking Directions

Step 1

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.