Mediterranean Chicken Tenders (Print version)
Juicy chicken tenders with Mediterranean herbs, pan-seared and served with 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
# Directions:
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, up to 2 hours refrigerated for deeper flavor.
02 - Whisk together Greek yogurt, olive oil, minced garlic, chopped dill, lemon juice, salt, and pepper in a small bowl until smooth. Refrigerate until ready to serve.
03 - Place a large skillet or grill pan over medium-high heat. Add a light drizzle of olive oil if the pan is not well-seasoned.
04 - Arrange marinated chicken tenders in the hot pan without overcrowding. Sear for 3 to 4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
05 - Transfer chicken to a plate and let rest for 2 to 3 minutes. Sprinkle with fresh parsley and serve alongside the chilled yogurt dip with lemon wedges on the side.
# Expert advice:
01 -
- The yogurt dip transforms everything it touches into something creamy and bright
- You probably have half these spices in your pantry right now
02 -
- Cold chicken sticks to the pan, so let it sit at room temperature while you prep everything else
- Don't move the chicken around once it hits the pan, those golden brown sear marks need time to form
03 -
- Zest your lemon before juicing it, much easier that way
- Use a microplane for the garlic in the dip so it practically disappears into the yogurt