Description
Greek chicken tenders marinated in yogurt, lemon, garlic, and herbs, then grilled, pan-seared, or baked to juicy perfection. A versatile, protein-packed Mediterranean dish that’s quick enough for weeknights and flavorful enough for entertaining.
Ingredients
1.5 lbs chicken tenders (or sliced chicken breast)
1/2 cup plain Greek yogurt
3 tablespoons olive oil
2 tablespoons fresh lemon juice (about 1 lemon)
2 teaspoons lemon zest
3 garlic cloves, minced or grated
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin (optional)
1 tablespoon fresh parsley or dill (optional, for garnish)
Instructions
- In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, lemon zest, garlic, oregano, salt, pepper, and cumin (if using).
- Add the chicken tenders and coat evenly. Cover and refrigerate for at least 1 hour, or up to 8 hours.
- Choose a cooking method:
• Grill: Preheat to medium-high, oil the grates, and cook 3–4 minutes per side until charred and fully cooked.
• Pan-sear: Heat 1 tablespoon olive oil in a skillet over medium heat, cook tenders 3–4 minutes per side until golden.
• Bake: Preheat oven to 400°F (200°C), arrange on a lined baking sheet, and bake for 18–20 minutes, flipping halfway. - Let rest for 3–5 minutes before serving.
- Garnish with parsley or dill and serve with your favorite Greek sides.
Notes
Marinate at least 1 hour, ideally 4–8 hours for best flavor.
Swap chicken tenders with thighs or drumsticks for variety.
Add smoked paprika or chili flakes for a spicy kick.
Serve with pita, salad, tzatziki, or roasted vegetables.
Store leftovers in the fridge for up to 4 days, reheat gently to avoid drying out.
Nutrition
- Serving Size: 1/4 of recipe (about 6 oz chicken)
- Calories: 280
- Sugar: 2g
- Sodium: 530mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 90mg
