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Greek Chicken Tenders

Greek chicken tenders with a bright lemon-oregano herb crust, marinated then golden-seared in a skillet for juicy, tender results. Served over a creamy tzatziki base with feta, olives, cucumber, and dill for a fresh Mediterranean plate.
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Prep Time 15 minutes
Cook Time 15 minutes
marinating 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Greek
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Greek chicken tenders marinade and chicken
  • 1.5 lb chicken tenders
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 3 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • salt and pepper to taste
Serving
  • tzatziki
  • crumbled feta
  • Kalamata olives
  • cucumber
  • fresh dill
  • warm pita
  • lemon wedges

Equipment

  • 1 large skillet

Method
 

Marinate the chicken
  1. Whisk together olive oil, lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, cumin, salt, and pepper until evenly combined and fragrant.
  2. Toss the chicken tenders in the marinade, then rest for 20 minutes to let the flavors soak in.
Sear and serve
  1. Heat a large skillet or grill pan over medium-high heat and add a drizzle of olive oil, letting it shimmer before cooking.
  2. Cook the chicken tenders for 3-4 minutes per side until golden with a visible browned crust and the internal temperature reaches 165°F.
  3. Spread tzatziki on a serving platter and arrange the chicken tenders over the top.
  4. Scatter crumbled feta, Kalamata olives, cucumber slices, and fresh dill around the chicken for bright pops of color.
  5. Serve with warm pita and lemon wedges so guests can add extra lemon at the table.

Notes

For the best sear, pat the chicken tenders dry after marinating and don’t overcrowd the pan so the crust browns instead of steaming. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze cooked chicken up to 2 months (thaw overnight in the fridge) and reheat gently. For a lighter option, use low-fat tzatziki and swap regular feta for a reduced-sodium feta if desired.