
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.
Calories 172 Carbohydrates 6 Fat 7 Saturated fat 1
Mono unsaturated fat 5 Protein 19 Cholesterol 49 Fiber 1 Potassium 122
This recipe has been added to the following public cookbooks:
shannons cook book,
Chicken Dishes,
Roxann's Greatest meals,
Chicken,
when you want the very best !
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | Bitti425
09/07/07 11:06 AM | GOOD!!!My only suggestion for this dish would be to cut back on the jalapenos because I doubled the recipe and it came out spicy! If you like chicken with a little kick make this dish-it was delicious- |
| ★ ★ ★ ★ ☆ | Ellenellen19462
08/18/07 12:00 AM | Roasted chicken Tenders withpeppers and onions.Have'nt tried it yet , but it sounds great, I will try it soon. |
| ★ ★ ★ ☆ ☆ | Rohked87700
07/04/07 12:00 AM | Roasted Chicken Tenders with Peppers & OnionsGOOD, CAN GO FOR SUNDAY BRUNCH. |
1 - 3 of 3 Reviews
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Our quickest, tastiest and most popular recipes right now!
ADVERTISEMENT