Ingredients
Scale
For the chicken and marinade:
- 1.5 lbs chicken tenderloins
- 1/3 cup olive oil
- 1/3 cup white wine vinegar
- 1 large lemon, zest and juice
- 3 green onions, sliced
- 1 tsp dried dill
- 1 tsp red pepper flakes
- ½ tsp paprika
- ½ tsp za’atar (can sub dried thyme, oregano, or blend of both)
- 1 large clove garlic, minced
- ½ tsp fresh ground pepper
- ¾ tsp kosher salt
For the dill and Feta sauce:
- 1 cup yogurt
- 2 oz crumbled Feta cheese
- 2 T chopped fresh dill
- 1 small lemon, zest and juice
- ¼ tsp ground sumac (optional)
- ¼ tsp kosher salt
- ¼ tsp fresh ground pepper
Instructions
- Mix all the olive oil, vinegar, lemon juice, lemon zest, green onions, dried dill, red pepper flakes, paprika, za’atar, minced garlic, pepper, and salt together in a medium sized bowl. Place the chicken tenderloins in the marinade and stir to coat, submersing chicken in marinade as much as possible. Cover the bowl with plastic wrap and place in refrigerator for at least 4 hours or overnight. (You can also place chicken and marinade a plastic zipper bag instead of bowl.)
- Preheat the oven to 375 degrees. Line a baking sheet with foil and spray lightly with cooking spray. Remove the tenderloins from the marinade, place them on the baking sheet and cook for approximately 20 minutes, until the internal temperature reaches 165 degrees.
- While the tenderloins are cooking, mix all the ingredients for the sauce together in a medium bowl. Whisking well to combine.
- When the chicken is cooked, remove from oven. Spoon the sauce on top or serve alongside.