Call this one an update of that favorite combo, sausage and peppers. Our healthy version can be served over rice or on a roll with a little shredded cheese for a new take on a Philly cheese steak sandwich.

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 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 30 minutes.