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Zesty Lemon and Herb Greek Chicken Tenders

Chicken tenderloins marinated in lemon, garlic, and Mediterranean herbs, seared until golden for a quick high-protein dinner.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken tenderloins or chicken breasts cut into strips
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 0.5 teaspoon onion powder
  • salt and black pepper to taste
  • tzatziki sauce optional, for serving
  • fresh parsley and lemon wedges optional, for serving

Equipment

  • Large skillet or cast-iron pan
  • Large bowl or zip-lock bag
  • Meat thermometer

Method
 

  1. In a large bowl or zip-lock bag, combine the olive oil, lemon juice, minced garlic, oregano, thyme, onion powder, salt, and pepper. Add the chicken tenders and toss until fully coated. Seal and refrigerate for at least 30 minutes, or up to 4 hours.
  2. Heat a large skillet over medium-high heat. If the pan is not non-stick, add a small drizzle of oil and let it heat until shimmering.
  3. Place the chicken tenders in a single layer in the skillet, leaving space between each piece. Work in batches if necessary to avoid overcrowding.
  4. Cook for 5 to 6 minutes per side without moving the chicken. Look for a deep golden-brown exterior and an internal temperature of 165°F at the thickest point.
  5. Transfer the chicken to a plate and let it rest for 3 to 5 minutes before serving.
  6. Garnish with fresh parsley and serve with tzatziki sauce and extra lemon wedges.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days. Freeze cooked tenders for up to 2 months. Reheat in a dry skillet over medium heat for best results. Crispy version: Toss marinated tenders in almond flour and Parmesan cheese before baking at 425F or air-frying at 400F for 10 to 12 minutes. Marinating: Do not marinate longer than 4 hours as lemon juice can affect the texture.