Ingredients
1 1/2 pounds chicken tenders
1/2 cup plain Greek yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon salt
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
Fresh parsley, chopped for garnish
Lemon wedges for serving
Tzatziki sauce for dipping
Instructions
In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, garlic, oregano, thyme, paprika, onion powder, salt, and black pepper.
Add the chicken tenders to the marinade and toss until evenly coated.
Cover and refrigerate for at least 30 minutes to allow the flavors to absorb.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a shallow dish, combine breadcrumbs and grated Parmesan cheese.
Remove each chicken tender from the marinade and lightly coat in the breadcrumb mixture.
Arrange the tenders on the prepared baking sheet in a single layer.
Bake for 18–22 minutes, flipping halfway through, until golden brown and cooked through.
Garnish with fresh parsley and serve warm with lemon wedges and tzatziki sauce.