Quick Mediterranean Chicken Tenders are juicy, flavorful, and ready in minutes—perfect for busy weeknights or light, healthy meals. Marinated in olive oil, garlic, lemon, and Mediterranean spices, these chicken tenders are cooked to golden perfection and pair beautifully with salads, grains, wraps, or dips like hummus and tzatziki.
Why I Love This Recipe
I love this recipe because it’s packed with flavor but takes barely any time to make. The marinade is simple but delivers bold, zesty taste with every bite. I can cook them in a skillet, oven, or on the grill, and they work for just about any meal—tucked into pita bread, served with rice bowls, or sliced over a fresh salad.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Chicken tenders (or sliced boneless chicken breasts)
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Olive oil
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Lemon juice
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Garlic, minced
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Dried oregano
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Paprika
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Ground cumin
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Salt and pepper
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Optional: fresh parsley, chili flakes, or crumbled feta for serving
Directions
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I start by combining olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper in a bowl or zip-top bag.
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I add the chicken tenders and toss to coat. I let them marinate for at least 15 minutes (or up to 2 hours if I have time).
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I heat a skillet over medium-high heat and add a little olive oil.
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I cook the chicken tenders for 3–4 minutes per side until golden and cooked through (internal temp should reach 165°F).
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I remove the chicken from the pan, let it rest for a few minutes, then garnish with fresh herbs or feta if I want to add a finishing touch.
Servings and Timing
This recipe serves 3–4.
Prep time: 10 minutes
Marinate time: 15–30 minutes
Cook time: 8–10 minutes
Total time: About 30 minutes
Variations
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Grill it: I grill the tenders instead of pan-searing for a smoky flavor.
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Add veggies: I cook bell peppers, zucchini, or onions in the same pan for a one-pan meal.
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Spicy version: I add chili flakes or a bit of harissa to the marinade.
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Wrap it: I slice the chicken and stuff it into pita or wraps with cucumber, tomato, and tzatziki.
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Dairy-free dip: I serve it with hummus or lemon tahini sauce instead of yogurt-based dips.
Storage/Reheating
I store leftover chicken tenders in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over low heat or microwave them for 30–60 seconds. These also taste great cold, sliced over a salad or tossed into a grain bowl.
FAQs
Can I use chicken breasts instead?
Yes, I slice boneless, skinless chicken breasts into strips or thin cutlets so they cook quickly, just like tenders.
Do I need to marinate the chicken?
Even a short marinate time of 15 minutes helps boost flavor, but the longer it sits (up to a few hours), the better the results.
Can I cook these in the oven?
Yes, I bake them at 400°F for about 15–18 minutes, flipping once, until fully cooked and golden.
What sides go well with Mediterranean chicken tenders?
I like serving them with couscous, rice, Greek salad, roasted veggies, or pita bread and dips.
Are these good for meal prep?
Absolutely. I cook a batch and store it in the fridge to use in wraps, salads, or bowls throughout the week.
Conclusion
Quick Mediterranean Chicken Tenders are everything I want in a fast, flavorful meal. They’re juicy, herby, and full of fresh Mediterranean flavor—ready in under 30 minutes with just a handful of ingredients. Whether I’m serving them with a simple salad or turning them into a full meal, this recipe never fails to deliver.
