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Greek Chicken Tenders

Greek chicken tenders with a bright lemon-oregano herb marinade, seared until golden and juicy. Served over a creamy tzatziki base with feta, olives, cucumber, and fresh dill for a bright Mediterranean chicken 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Greek chicken marinade
  • 1.5 lb chicken tenders
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 3 clove garlic, minced
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.25 salt to taste
  • 0.25 pepper to taste
Toppings and serving
  • Tzatziki for serving
  • crumbled feta for serving
  • Kalamata olives for serving
  • cucumber sliced, for serving
  • fresh dill for serving
  • warm pita to serve
  • lemon wedges to serve

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, dried oregano, smoked paprika, cumin, salt, and pepper, until evenly combined. Toss chicken tenders in the marinade, then rest for 20 minutes to soak up flavor.
Sear and serve
  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 the marinated chicken tenders for 3-4 minutes per side, until golden and the internal temperature reaches 165°F. Transfer to a platter as they finish.
  3. Spread tzatziki on a serving platter and arrange the chicken tenders over the top for a creamy base.
  4. Scatter crumbled feta, Kalamata olives, cucumber slices, and fresh dill around the chicken, so the toppings look bright and fresh. Serve with warm pita and lemon wedges.

Notes

Pro tip: bring the marinated chicken to a quick room-temperature window (about 10 minutes) before searing so the outside browns more evenly. Refrigerate leftovers in an airtight container up to 3 days; freeze cooked chicken tenders up to 2 months (freeze tzatziki separately for best texture). For a lighter option, use low-fat Greek yogurt tzatziki and reduce feta by half.