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Greek Chicken Tenders

Greek chicken tenders with a bright lemon-oregano herb marinade and a golden-seared crust, cooked until juicy at 165°F. Served over creamy tzatziki with feta, dill, cucumber slices, and lemon wedges for a classic Mediterranean plate.
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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 clove garlic, minced
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.25 salt and pepper to taste
Serving
  • 1 tzatziki
  • 0.33 cup crumbled feta
  • 0.25 cup Kalamata olives
  • 1 cucumber
  • 2 tbsp fresh dill
  • 2 warm pita
  • 1 lemon wedges

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, dried oregano, smoked paprika, cumin, salt, and pepper until evenly combined, then toss the chicken tenders in the marinade.
  2. Rest the marinated chicken tenders for 20 minutes to absorb the flavors, then let any excess marinade drip back into the bowl (chilled if desired) .
Cook until golden
  1. Heat a large skillet or grill pan over medium-high heat and add a drizzle of olive oil until shimmering.
  2. Cook chicken tenders for 3-4 minutes per side, flipping once, until golden with an internal temperature of 165°F when checked at the thickest part.
Assemble and serve
  1. Spread tzatziki on a serving platter to form a creamy base, then arrange the cooked chicken tenders on top.
  2. Scatter crumbled feta, Kalamata olives, cucumber slices, and fresh dill around the chicken for bright green and briny color cues.
  3. Serve immediately with warm pita and lemon wedges alongside for squeezing over the top.

Notes

Pro tip: For the best sear, pat the chicken slightly dry after marinating so the marinade doesn’t steam in the pan. Refrigerate leftovers in an airtight container up to 3 days; freeze chicken tenders cooked for up to 2 months (thaw and reheat gently). For a lighter option, use plain Greek yogurt-based tzatziki instead of full-fat.