Ingredients1 1/2 teaspoon freshly grated lemon zest
2. 3 tablespoons lemon juice
3. 2 tablespoons finely chopped garlic
4. 2 tablespoons finely chopped fresh oregano
5 2 tablespoons finely chopped pickled jalapeno peppers
6. 2 tablespoons extra-virgin olive oil
7. 1/2 teaspoon salt
8. 1 pound chicken tenders
9. 1 red, yellow or orange bell pepper, seeded and thinly sliced
10. 1/2 medium onion, thinly sliced
Directions
Preheat oven to 425 degrees 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 35 minutes. I am not a fan of green peppers of any kind (much less Jalapenos) but you might be. Enjoy. (Serves 4)
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