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.

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2005


Ingredient Checklist


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.


Nutrition Facts

211 calories; protein 23.7g; carbohydrates 5.7g; dietary fiber 1g; sugars 2.3g; fat 9.8g; saturated fat 1.8g; cholesterol 62.7mg; vitamin a iu 1038.9IU; vitamin c 47mg; folate 21.7mcg; calcium 34.5mg; iron 1mg; magnesium 29.7mg; potassium 310.7mg; sodium 359.8mg; thiamin 0.1mg.

Reviews (1)

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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
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
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