Copyright 2008-2016 Krista Davis

All rights reserved.

Olive and Lemon Chicken Tenders

4 slices of onion

1/2 cup green olives, pitted

2 heaping tablespoons capers

4 large garlic cloves with peel on

3-4 slices lemon

1 pound chicken tenders

4 tablespoons olive oil

1 1/2 tablespoons lemon juice

2 teaspoons yellow mustard

1 teaspoon garlic powder

1/2 teaspoon pink sea salt

pepper to taste

Preheat oven to 400. Place the onions in a roasting pan, separating the rings. Add the olives, capers, garlic cloves, lemon slices, and chicken tenders. In a small cup or bowl, whisk together the olive oil, lemon juice, mustard, garlic powder, salt, and pepper. Pour over the ingredients in the pan. Turn several times to coat. Roast 15 minutes, turn everything again and roast another 10 - 15 minutes. Cut into a fat chicken tender to be sure they're cooked through. Serve over rice or pasta, or with a crusty bread.