Chicken tenders are so versatile! Buffalo them, Parmesan them, make them crispy, sauté them, bake, grill… the list goes on and on.
Tonight, it was rather simple – a dash of Oregano, salt & pepper, lemon juice and zest, and red pepper flakes. I finished with a sprinkling of feta cheese and served over grilled asparagus.
Greek lemon chicken tenders
Easy to make and on the table in no time! You can choose to Marinade a few minutes, a few hours, or overnight. The result will still be delicious!
- 1/4 cup fresh lemon juice
- 2 Tbsps finely chopped fresh oregano
- 1/2 tsp red pepper flakes
- 2 tablespoons minced garlic
- 1 Tbsp kosher salt
- 1 Tbsp black pepper
- 1/3 cup olive oil
- 1 lb chicken tenders
- 1 tbsp lemon zest
- 1 lemon cut into 1/3" thick slices
Whisk together lemon juice, oregano, red pepper flakes, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl and add oil in a slow stream, whisking. Add chicken tenders and marinate as time allows.
Preheat oven to 350°. Remove chicken from marinade and roast in a shallow baking pan until temperature reaches 160, about 15-20 minutes. Let rest. You can add asparagus or other vegetable on another pan and roast at the same time.
To serve, sprinkle with fresh feta cheese and enjoy!