Crispy Greek Chicken Tenders

Directions:

In a large bowl, combine Greek yogurt, lemon juice, red wine vinegar, olive oil, garlic, oregano, thyme, paprika, salt, and pepper. Mix until smooth.
Add chicken tenders to the marinade, toss to coat, cover, and refrigerate for at least 1 hour (or overnight for best flavor).
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top. Lightly grease the rack.
In a shallow dish, combine panko breadcrumbs and Parmesan cheese.
Remove chicken from marinade and allow excess to drip off. Dredge each tender in the panko-Parmesan mixture, pressing to adhere.
Arrange chicken tenders on the prepared rack. Lightly spray the tops with cooking spray or mist with olive oil.
Bake for 20-25 minutes, turning halfway through, until golden brown and cooked through.
Serve warm with lemon wedges and a side of tzatziki for dipping.
Prep Time: 15 minutes (plus marinating) | Cooking Time: 25 minutes | Total Time: 1 hour 40 minutes (with marinate)
Kcal: 320 kcal | Servings: 4 servings