Roasted Chicken Tenders with Peppers & Onions

Recipes » Main Dish » Poultry - Chicken

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

Cuisine: AmericanMain Ingredient: Chicken Tenders

(4, 1) 100% would make again (reviews)

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Ingredients

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Verified by stevemur

Original recipe makes 2

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.

Notes

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.