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Greek Chicken Tenders

Greek chicken tenders with a bright lemon-oregano herb crust are marinated, then golden-seared until juicy. Serve the Greek marinated chicken over a creamy tzatziki base with feta, dill, and fresh lemon wedges for an easy Greek dinner.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 1.5 lb chicken tenders Use tenderloins or pre-cut strips for even cooking.
  • 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 Season the marinade to taste.
Serving
  • 1 tzatziki Use store-bought or homemade.
  • 0.25 cup crumbled feta
  • 0.25 cup Kalamata olives
  • 1 cup cucumber Slice for a fresh crunch.
  • 1 tbsp fresh dill
  • 1 lemon wedges
  • 1 warm pita

Equipment

  • 1 large skillet

Method
 

Marinate the chicken
  1. In a bowl, whisk olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, cumin, salt, and pepper until evenly combined, then toss chicken tenders in the marinade to coat.
  2. Rest the marinated chicken 20 minutes so the flavors soak in and the surface looks slightly glossy.
Sear until golden
  1. Heat a large skillet or grill pan over medium-high heat and add a drizzle of olive oil to coat the surface.
  2. Cook chicken tenders for 3-4 minutes per side until golden, flipping once, and cook until the internal temperature reaches 165°F.
Serve
  1. Spread tzatziki on a serving platter into an even layer.
  2. Arrange the seared chicken tenders over the tzatziki.
  3. Scatter crumbled feta, Kalamata olives, cucumber slices, and fresh dill around the chicken for a bright finish.
  4. Serve with warm pita and lemon wedges on the side.

Notes

Pro tip: Pat chicken tenders dry briefly before searing so they brown faster. Refrigerate leftovers in a sealed container for 3 days; freeze cooked chicken up to 2 months (thaw in the fridge) and rewarm gently. For a lighter option, use low-fat tzatziki and feta.