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Quick Mediterranean Chicken Tenders

Quick Mediterranean Chicken Tenders

Looking for a flavorful and speedy weeknight meal solution? These Quick Mediterranean Chicken Tenders are your answer, offering a burst of fresh, zesty flavors wrapped in a simple, satisfying dish perfect for busy households.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch tenders
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 cup chopped fresh parsley, for garnish
  • 1/4 cup crumbled feta cheese, for garnish Optional
  • N/A Kalamata olives, sliced, for garnish Optional

Equipment

  • Medium Bowl
  • Large skillet
  • Plate
  • Serving platter

Method
 

  1. In a medium bowl, whisk together the olive oil, fresh lemon juice, dried oregano, dried basil, garlic powder, onion powder, salt, and black pepper.
    1/4 cup olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
  2. Add the chicken tenders to the marinade. Toss gently to ensure each piece is well coated. Let the chicken marinate for at least 10 minutes at room temperature, or up to 30 minutes in the refrigerator. For this quick recipe, 10 minutes is sufficient to infuse the flavors.
    1 pound boneless, skinless chicken breasts, cut into 1-inch tenders
  3. Place a large skillet (cast iron works wonderfully here for a good sear) over medium-high heat. Add a tablespoon of olive oil to the skillet if it’s not non-stick or if you prefer a little extra crispiness.
  4. Carefully place the marinated chicken tenders in the hot skillet in a single layer, ensuring not to overcrowd the pan. You may need to cook them in batches. Cook for 3-4 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
    1 pound boneless, skinless chicken breasts, cut into 1-inch tenders
  5. Once cooked, remove the chicken tenders from the skillet and let them rest on a plate for a minute or two. This allows the juices to redistribute, ensuring maximum tenderness and flavor.
  6. Transfer the cooked chicken tenders to a serving platter. Garnish generously with fresh chopped parsley. For an extra layer of Mediterranean flair and a creamy, salty kick, sprinkle with crumbled feta cheese and sliced Kalamata olives, if desired. Serve immediately.
    1/4 cup chopped fresh parsley, for garnish, 1/4 cup crumbled feta cheese, for garnish, N/A Kalamata olives, sliced, for garnish

Notes

Properly stored in the refrigerator, these chicken tenders will stay fresh for up to 3-4 days. For longer storage, freeze them for up to 2-3 months.
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