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. Source: EatingWell Magazine, August/September 2005

EatingWell Test Kitchen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

211 calories; 9.8 g total fat; 1.8 g saturated fat; 63 mg cholesterol; 360 mg sodium. 311 mg potassium; 5.7 g carbohydrates; 1 g fiber; 2 g sugar; 23.7 g protein; 1039 IU vitamin a iu; 47 mg vitamin c; 22 mcg folate; 35 mg calcium; 1 mg iron; 30 mg magnesium;

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/29/2011
This was quick and easy and VERY tasty! I doubled up on the veggies and added 2 TBS of chicken broth. Served over brown rice the tangy-ness of the jalapenos was an excellent taste sensation. I'm definitely adding this one to my "need a healthy dinner fast" recipe favorites. Read More
Rating: 4 stars
10/29/2011
This was excellent even lacking a few of the ingredients. I didn't have jalapeno or onion on hand so I omitted and upped the amount of peppers using a variety of colors. Also used chicken breasts chunks rather than tenders but it worked fine. I also served over brown rice but I use chicken broth rather than just water to improve the taste of the rice. Will definitely make again. Read More