Ingredients:

  • 1 lb chicken tenders
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 1 tsp olive oil for searing

Instructions:

  1. In a small bowl or directly in a sealable plastic bag, whisk together 1/4 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 3 cloves minced garlic, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp cracked black pepper, and 1/2 tsp smoked paprika until fully emulsified.
  2. Place the 1 lb chicken tenders into the bag, squeeze out as much air as possible, and seal.
  3. Gently massage the bag to ensure the tenders are fully coated in the marinade.
  4. Place the bag in the refrigerator to marinate for at least 30 minutes, but no more than 4 hours.
  5. Preheat a non-stick skillet over medium-high heat and add 1 tsp olive oil; wait until the oil shimmers and almost smokes.
  6. Remove chicken tenders from the marinade, letting excess drip off, and lay them in the pan without crowding; cook in batches if they don't fit in one layer.
  7. Sear for 3–4 minutes per side until a deep golden brown crust forms and a meat thermometer inserted into the thickest part reads exactly 165°F (74°C).
  8. Transfer the chicken to a plate and let the meat rest for 5 minutes before serving.