Ingredients
Scale
- 1.5 lbs chicken breast tenders
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
Instructions
- Step 1: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper to create the marinade. Add the chicken tenders, toss to coat thoroughly, and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Step 2: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easier cleanup.
- Step 3: Remove the chicken tenders from the marinade (discarding any remaining liquid) and arrange them in a single layer on the prepared baking sheet, making sure they do not touch or overlap.
- Step 4: Bake the tenders for 12 to 15 minutes, turning halfway through, until the internal temperature of the thickest tender reaches 165°F (74°C) and the edges are lightly golden.
- Step 5: Remove the baking sheet from the oven and allow the chicken to rest on the pan for 5 minutes before serving to lock in the juices. Serve immediately, perhaps with a side of tzatziki or fresh chopped dill.
Notes
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days; this chicken is fantastic sliced cold over a Greek salad the following afternoon.
- To keep the tenders juicy when reheating, place them loosely wrapped in foil in a 300°F (150°C) oven until just warmed through, avoiding the microwave if possible.
- For a satisfying Mediterranean meal, serve these savory tenders wrapped in warm pita bread with a dollop of creamy homemade tzatziki and a fresh tomato and cucumber salad.
- Chef’s Tip: To prevent the chicken from becoming tough or mushy, do not exceed the 4-hour marinating time, as the high acidity of the lemon juice will begin to break down the protein fibers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American