Mediterranean Chicken Tenders (Print)
Juicy herb-marinated chicken tenders pan-seared and served with zesty lemon-garlic yogurt dip
# 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
# How to Make:
01 - Combine olive oil, oregano, thyme, paprika, cumin, garlic powder, salt, pepper, lemon zest, and lemon juice in a large bowl. Add chicken tenders and toss to coat evenly. Marinate for at least 15 minutes, or refrigerate up to 2 hours for enhanced flavor penetration.
02 - Whisk together Greek yogurt, olive oil, minced garlic, chopped dill, lemon juice, salt, and pepper in a small bowl until smooth and well combined. Cover and refrigerate until ready to serve.
03 - Heat a large skillet or grill pan over medium-high heat. Lightly coat with olive oil if the pan is not non-stick.
04 - Arrange marinated chicken tenders in the hot skillet without overcrowding. Cook for 3 to 4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
05 - Transfer cooked chicken to a serving plate and let rest for 2 to 3 minutes. Garnish 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 literally two minutes and transforms everything it touches
- Leftovers (if they exist) taste even better the next day
02 -
- Crowding the pan will steam the chicken instead of searing it, so work in batches if necessary
- Letting the chicken rest for even one minute after cooking makes a huge difference in juiciness
03 -
- Pat the chicken dry before adding the marinade for better adhesion
- Let the yogurt dip come to room temperature for 10 minutes before serving