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Greek Chicken Tenders

Greek chicken tenders with a lemon-oregano herb crust and a golden seared exterior. Marinated chicken strips are cooked until juicy, then served over cool tzatziki with feta, dill, olives, and fresh lemon wedges.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken tenders
  • 1.5 lb chicken tenders
Lemon herb marinade
  • 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
  • 0.25 salt to taste
  • 0.25 pepper to taste
Serving
  • 1 tzatziki for serving
  • 0.5 cup crumbled feta for serving
  • 0.5 cup Kalamata olives for serving
  • 1 cucumber sliced, for serving
  • 2 tbsp fresh dill for serving
  • 4 warm pita for serving
  • 1 lemon wedges for serving

Equipment

  • 1 large skillet
  • 1 grill pan

Method
 

Marinate the chicken
  1. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, smoked paprika, cumin, salt, and pepper until the marinade looks evenly combined.
  2. Toss chicken tenders in the marinade, making sure they’re well coated, then rest 20 minutes for the flavors to absorb.
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 with grill-mark-style browning and the internal temperature reaches 165°F.
  3. Spread tzatziki on a serving platter and arrange the chicken tenders over the top for a creamy base and bright contrast.
  4. Scatter crumbled feta, Kalamata olives, cucumber slices, and fresh dill around the chicken, then add lemon wedges alongside for serving.
  5. Serve the chicken tenders with warm pita and lemon wedges.

Notes

For best browning, let the chicken sit out at room temperature for 5 minutes after marinating, then sear immediately. Store leftovers covered in the refrigerator up to 3 days; the chicken freezes well up to 2 months, but the cucumber/dill toppings are best added fresh. For a lighter option, use low-fat tzatziki (or Greek yogurt with a bit of cucumber) to reduce calories without changing the lemon-herb flavor.