Roasted Chicken Tenders with Peppers and Onions

Ingredients

• ½ teaspoon freshly grated lemon zest
• 3 tablespoons lemon juice
• 2 tablespoons finely chopped garlic
• 2 tablespoons finely chopped fresh oregano, or 1 teaspoon dried
• 2 tablespoons finely chopped pickled jalapeno peppers
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon salt
• 1 pound chicken tenderloins
• 1 red, yellow or orange bell pepper, seeded and thinly sliced
• ½ medium onion, thinly sliced

Directions

1. Preheat oven to 425°F.
2. Whisk lemon zest, lemon juice, garlic, oregano, jalapenos, oil and salt in a 9-by-13-inch glass baking dish.
3. Add tenders, bell pepper and onion and toss to coat.
4. Spread the mixture out evenly and cover with foil.
5. Bake until the chicken is cooked through and no longer pink in the middle, 25 to 30 minutes.