Roasted Chicken Tenders with Peppers & Onions
This recipe just sort of evolved when we wanted something quick and easy to have with savoury rice one night after work. All we had in the fridge was a few ingredients and so our roasted chicken tenders came about.
We roasted it, as we did want to clean up after a busy night at Norwood-West so roasting seemed the best way to go. Eventually after a couple more tries we had come up with this dish its quick, easy, tasty and cheap what more can you want?
Yield: 2 Ready in 35 minutes
8 people trying soon
Verified by stevemur
|300 gramsChicken Tenders|
|1/2 teaspoonLemon Zest; freshly grated|
|1 1/2 tablespoonLemon juice|
|1 tablespoonGarlic; finely minced|
|1 tablespoonFresh Oregano; finely chopped, or 1/2 teaspoon of dried|
|1 tablespoonPickled Jalapeno peppers; finely chopped|
|1 1/2 tablespoonExtra Virgin Olive Oil|
|1/4 teaspoonSea salt|
|1/2 Red bell pepper; seeded and thinly sliced|
|1/2 mediumOnion; peeled and thinly sliced|
Roasted Chicken Tenders with Peppers & Onions Preparation
Preheat the oven to 425F, 200?c, Gasmark 7.
Whisk the lemon zest, lemon juice, garlic, oregano, jalapenos, oil, and salt in a casserole dish, add the chicken tenders, pepper and onion; toss to coat.
Spread the mixture out evenly; cover with foil and bake until the chicken is cooked through and no longer pink in the middle, about 15 to 25 minutes serve on a bed of savoury rice.
Chicken tenders are the practically fat free strips of rib meat normally found attached to the underneath of chicken breasts. Four 1-ounce tenders will usually produce a 3-ounce cooked portion. Tenders are just the thing for quick stir-fries, chicken satay, or kid-friendly breaded chicken fingers.
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