Greek Chicken Tenders
A bright, lemony marinade meets tender strips of chicken in this quick Greek chicken tenders recipe, perfect for weeknight dinners or meal-prep bowls.
Ingredients
Main Ingredients
- 1.5 lbs chicken tenders or sliced chicken breast
- 0.5 cup plain Greek yogurt full-fat yields creamiest texture
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice (about 1 lemon)
- 2 tsp lemon zest
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp ground cumin optional for added warmth
Instructions
Preparation
- In a medium mixing bowl, combine the Greek yogurt, olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, pepper, and cumin (if using). Whisk until smooth and well blended.
- Add the chicken tenders to the bowl. Toss carefully so every piece is coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes and up to 2 hours.
Cooking
- Remove chicken from the fridge 10 minutes before cooking so it comes closer to room temperature. Preheat a grill pan over medium heat or preheat the oven to 400°F (200°C).
- Remove the chicken from the marinade and discard any excess marinade. If grilling, lightly oil the grill pan. Place tenders on the hot surface and cook 5–7 minutes per side, until nicely browned and an instant-read thermometer reads 165°F (74°C) in the thickest part. If baking, arrange tenders on a parchment-lined tray and bake for 20–25 minutes, flipping once halfway through.
- Let the cooked tenders rest for 3–5 minutes before serving to allow juices to redistribute.
Notes
These chicken tenders are versatile and can be served in pita with tzatziki or over mixed greens for a salad. Store leftovers in an airtight container for up to 3-4 days.