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Greek Chicken Tenders

Greek chicken tenders with a bright lemon-oregano herb crust and golden-seared edges. Marinated in garlic, lemon zest, and spices, then served over a creamy tzatziki base with feta and dill.
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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
  

Greek marinated chicken tenders
  • 1.5 lb chicken tenders
  • 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
  • 0.25 Salt and pepper to taste
Tzatziki and toppings
  • 1 Tzatziki
  • 1 crumbled feta
  • 1 Kalamata olives
  • 1 cucumber
  • 1 fresh dill
  • 1 lemon wedges
  • 1 warm pita

Equipment

  • 1 large skillet

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 evenly combined. Toss the chicken tenders in the marinade, then rest for 20 minutes.
Cook and assemble
  1. Heat a large skillet or grill pan over medium-high heat and add a drizzle of olive oil. Cook the marinated chicken tenders for 3-4 minutes per side until golden.
  2. Confirm the chicken reaches an internal temperature of 165°F in the thickest tender. Transfer the tenders to a platter.
  3. Spread tzatziki on a serving platter, then arrange the chicken tenders over the top. Scatter crumbled feta, Kalamata olives, cucumber slices, and fresh dill around the chicken for a bright finish.
  4. Serve immediately with warm pita and lemon wedges for squeezing over the chicken and tzatziki.

Notes

Pro tip: Resting the chicken lets the lemon zest and oregano cling for a more herb-forward crust; patting the tenders very lightly before searing also helps browning. Refrigerate leftovers in an airtight container up to 3 days; freeze cooked chicken tenders up to 2 months (freeze tzatziki separately if possible for best texture). For a lighter option, use low-fat tzatziki or replace feta with a reduced amount of crumbled feta.