Mediterranean Chicken Tenders (Print Version)
Juicy herb-marinated chicken pan-seared and served with refreshing lemon-garlic yogurt sauce.
# What You Need:
→ Chicken and Marinade
01 - 1.5 lbs chicken tenders
02 - 2 tbsp olive oil
03 - 1 tsp dried oregano
04 - 1 tsp dried thyme
05 - 1 tsp paprika
06 - 1/2 tsp ground cumin
07 - 1/2 tsp garlic powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - Zest and juice of 1 lemon
→ Yogurt Dip
11 - 1 cup plain Greek yogurt
12 - 1 tbsp olive oil
13 - 1 clove garlic, minced
14 - 2 tbsp fresh dill, chopped
15 - Juice of 1/2 lemon
16 - Salt and pepper to taste
→ Garnish
17 - 2 tbsp fresh parsley, chopped
18 - Lemon wedges
# Preparation Steps:
01 - Whisk together olive oil, oregano, thyme, paprika, cumin, garlic powder, salt, pepper, lemon zest, and lemon juice in a large bowl. Add chicken tenders and toss until evenly coated. Marinate for at least 15 minutes, up to 2 hours refrigerated for deeper flavor penetration.
02 - Combine Greek yogurt, olive oil, minced garlic, chopped dill, lemon juice, salt, and pepper in a small bowl. Mix thoroughly until smooth and well blended. Cover and refrigerate until ready to serve.
03 - Heat a large skillet or grill pan over medium-high heat until hot. Lightly coat with additional olive oil if the pan is not non-stick.
04 - Arrange marinated chicken tenders in the hot pan without overcrowding. Cook for 3 to 4 minutes per side, turning once, until golden brown on both sides and the internal temperature reaches 165°F.
05 - Transfer cooked chicken to a serving platter and let rest for 2 to 3 minutes. Sprinkle with fresh parsley and serve immediately with chilled yogurt dip and lemon wedges on the side.
# Expert Advice:
01 -
- The yogurt dip comes together in seconds but tastes like something youd order at a restaurant
- Everything cooks in one pan and the marinade does double duty as incredible flavor
02 -
- Pat the chicken dry before adding the marinade so the spices really stick instead of sliding right off
- Dont crowd the pan or the chicken will steam instead of getting that gorgeous golden sear
03 -
- Let the chicken come to room temperature for about 20 minutes before cooking, which helps it cook more evenly
- Use a meat thermometer to check doneness rather than cutting into the tenders, so you don't lose all those delicious juices