Description
Tender strips of chicken marinated in bright lemon, garlic, and herb flavors, baked until golden and served with a side of tzatziki.
Ingredients
- 1 1/2 lb boneless, skinless chicken tenders or chicken breasts sliced into strips
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1/2 cup plain yogurt
- 1 cup panko breadcrumbs
- 1/4 cup finely grated Parmesan cheese (optional)
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Marinate the chicken: In a large bowl, whisk together olive oil, lemon juice, minced garlic, Dijon, yogurt, oregano, salt, and pepper. Add the chicken strips and stir to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours.
- Prepare the coating: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and mist lightly with oil. In a shallow dish, mix panko and Parmesan.
- Bread and bake: Remove chicken from the marinade, letting excess drip off. Press each strip into the breadcrumb mixture to coat evenly. Place coated tenders on the prepared sheet, bake for 12–15 minutes, flipping once until golden.
- Serve: Garnish with chopped parsley and a squeeze of fresh lemon.
Notes
Don’t skip the yogurt in the marinade: it helps keep the tenders juicy and adds gentle tang. For an air-fryer option, place tenders in a single layer and cook at 400°F for about 8–10 minutes, flipping once.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek