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Greek Chicken Tenders

Greek chicken tenders with a bright lemon-oregano herb crust, marinated then seared until golden and juicy. Served over a cool pool of tzatziki with feta, Kalamata olives, cucumber, and fresh dill 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Greek lemon herb marinade
  • 1.5 lb chicken tenders Use chicken tenders or chicken strips for even cooking.
  • 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
  • 1 salt To taste.
  • 1 pepper To taste.
Topping and serving
  • 1 tzatziki Store-bought works in a pinch.
  • 1 crumbled feta
  • 1 Kalamata olives
  • 1 cucumber Sliced.
  • 1 fresh dill
  • 1 lemon wedges For serving.
  • 1 warm pita

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, cumin, salt, and pepper until smooth. Toss chicken tenders in the marinade, ensuring each piece is coated, then rest 20 minutes in the refrigerator.
  2. Let the chicken come off the chill for 5 minutes while you heat the pan, so the edges brown faster and stay tender inside.
Sear and finish
  1. Heat a large skillet or grill pan over medium-high heat and add a drizzle of olive oil. Lay chicken tenders in a single layer and cook 3-4 minutes per side until golden with clear juices.
  2. Check internal temperature: cook until the thickest tender reaches 165°F. Transfer to a plate to rest briefly while you assemble the platter.
Assemble and serve
  1. Spread tzatziki on a serving platter in an even layer. Arrange chicken tenders over the top so their golden edges show.
  2. Scatter crumbled feta, Kalamata olives, cucumber slices, and fresh dill around the chicken. Serve with warm pita and lemon wedges alongside.

Notes

Pro tip: Don’t overcrowd the pan—sear in batches if needed so the surface stays golden instead of steaming. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet over medium until warmed through (165°F). Freezing is not recommended for best texture. For a dairy-reduced option, use dairy-free tzatziki and feta-style plant-based crumbles (or extra dill and lemon zest for brightness).