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Greek Chicken Tenders

Greek chicken tenders with a bright lemon-oregano herb crust—golden-seared and juicy, then finished with a cool tzatziki drizzle. Marinated chicken strips pan-sear to a crisp exterior and are served over creamy tzatziki with feta, dill, and 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken tenders
  • 1.5 lb chicken tenders
Marinade
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 3 garlic, minced
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • salt and pepper to taste
Serving
  • tzatziki
  • crumbled feta
  • Kalamata olives
  • cucumber
  • fresh dill
  • warm pita
  • lemon wedges

Equipment

  • 1 Cast iron skillet
  • 1 grill pan

Method
 

Marinate the chicken
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, smoked paprika, cumin, salt, and pepper until evenly combined. Toss in chicken tenders so each piece is coated, then rest for 20 minutes.
Sear and finish
  1. Heat a large skillet or grill pan over medium-high heat and add a drizzle of olive oil. Cook chicken tenders for 3-4 minutes per side until golden and flip when the first side is well-browned.
  2. Check doneness by aiming for an internal temperature of 165°F. Remove the tenders when they reach 165°F and let them sit briefly to keep the juices in.
Serve
  1. Spread tzatziki on a serving platter to form a base layer. Arrange chicken tenders over the top so the juices can mingle with the sauce.
  2. Scatter crumbled feta, Kalamata olives, cucumber slices, and fresh dill around the chicken. Serve immediately with warm pita and lemon wedges.

Notes

For extra color, pat the chicken tenders dry before tossing with the marinade, then let them marinate uncovered in the fridge for 20 minutes. Refrigerate leftovers in an airtight container up to 3 days; freeze cooked chicken for up to 2 months (thaw in the fridge) and reheat gently. For a lighter option, use low-fat or thick strained Greek yogurt tzatziki to reduce calories while keeping the same tangy flavor.