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Greek Chicken Tenders

Greek chicken tenders with a bright lemon-oregano herb crust, marinated for 20 minutes and seared until golden. Serve tender, juicy Greek chicken strips over creamy tzatziki with dill, feta, and lemon wedges for an easy Mediterranean-style 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
  

Chicken tenders
  • 1.5 lb chicken tenders Cut to even thickness if needed for quick, even searing.
Lemon-oregano marinade
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 3 cloves garlic Minced.
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • salt and pepper to taste
Serving
  • tzatziki Use as a creamy base for serving.
  • crumbled feta
  • Kalamata olives
  • cucumber Slice for serving.
  • fresh dill Chop and scatter.
  • lemon wedges Serve alongside or arrange for brightness.
  • warm pita For serving.

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 chicken tenders in the marinade.
  2. Cover and rest the marinated chicken for 20 minutes to let the herb-lemon coating cling and season through.
Sear until golden
  1. Heat a large skillet or grill pan over medium-high heat and add a drizzle of olive oil.
  2. Cook chicken tenders for 3-4 minutes per side until golden, flipping once, and continue until the internal temperature reaches 165°F.
Serve
  1. Spread tzatziki on a serving platter and arrange the chicken tenders over the top.
  2. Scatter crumbled feta, Kalamata olives, cucumber slices, and fresh dill around the chicken for a bright, fresh finish.
  3. Serve with warm pita and lemon wedges on the side.

Notes

Pro tip: Pat chicken tenders dry before searing if they look wet from marinade—this helps the golden crust form faster. Refrigerate leftovers in a covered container for up to 3 days; freeze cooked tenders for up to 2 months (thaw in the fridge and reheat gently). For a dairy-light option, swap feta with a crumbled vegan feta-style topping and use a lighter tzatziki base if desired.