1-Getting started with Greek chicken tenders: Begin by combining the marinade: mix 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, ½ teaspoon crushed dried oregano, ½ teaspoon thyme, ½ teaspoon minced garlic, and optional salt and pepper in a bowl. Coat the 12 oz of boneless chicken breasts or tenders thoroughly in this mixture and let it chill in the fridge for at least 30 minutes, or up to a day for deeper flavor.

2-Cooking the chicken: Once marinated, heat 1 teaspoon olive oil in a skillet over medium heat. Add the chicken and cook for 7-10 minutes, flipping as needed, until it’s golden brown and reaches 165°F inside. Always discard the marinade after use to keep things safe and fresh. This method keeps the chicken juicy and full of that zesty Greek essence.

3-Step-by-step breakdown: First, prepare your marinade as described to lock in flavors. Second, let the chicken soak up those herbs for the minimum time suggested. Third, preheat your skillet to avoid sticking and ensure even cooking.

Fourth, place the chicken in the hot skillet and monitor it closely. Fifth, check the internal temperature with a thermometer for accuracy. Sixth, rest the cooked tenders briefly before serving to retain moisture.