Greek Chicken Tenders

Greek chicken tenders with a bright lemon-oregano herb crust are marinated for juicy flavor and then seared until golden. Serve Mediterranean chicken strips over creamy tzatziki with feta, dill, and lemon wedges for an easy Greek dinner.

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Prep Time 15

Cook Time 15

marinating 20

Total Time 50

Servings: 4 servings

Course: Main Dish

Cuisine: Greek

Calories: 680

Ingredients Equipment Method Notes

Ingredients

Greek marinade and chicken

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
salt and pepper to taste

Tzatziki serving platter

Tzatziki
crumbled feta
Kalamata olives
cucumber
fresh dill
lemon wedges
warm pita

Equipment

1 cast iron skillet

Method

Marinate the chicken

Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, smoked paprika, cumin, salt, and pepper in a bowl. Toss chicken tenders in the marinade until evenly coated, then rest 20 minutes.

Sear and finish

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Cook chicken tenders for 3-4 minutes per side until golden and the internal temperature reaches 165°F, turning once to keep the crust intact.

Assemble and serve

Spread tzatziki on a serving platter and arrange the chicken tenders over the top. Scatter crumbled feta, Kalamata olives, cucumber slices, and fresh dill around the chicken, then serve with warm pita and lemon wedges.

Notes

For best flavor and juiciness, keep the chicken refrigerated while it marinates (20 minutes is enough for thin tenders). Store leftovers in a sealed container in the refrigerator up to 3 days; reheat gently to avoid drying. Freezing is not recommended for tender chicken, but you can freeze tzatziki separately for up to 1 month. If you want a lighter option, swap part of the olive oil for an olive-oil spray during cooking.