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Lemon Thyme Chicken Tenders
Servings:
4
Ready In:
20 minutes
Prep Time:
5 minutes
Cook Time:
15 minutes
Wait Time:
0 minutes
Spiciness:
0/5

Ingredients

  • 2 (tablespoon) olive oil
  • 1 (clove) garlic, minced
  • 1/4 (teaspoon) dried thyme
  • 1 (tablespoon) lemon zest
  • 1/4 (cup) lemon juice
  • 1 (pound) chicken breast tenders
  • (as needed) olive oil-flavored cooking spray

Directions

  1. Combine the olive oil, garlic, dried thyme, lemon zest, and lemon juice in a large mixing bowl.
  2. Season the chicken tenders with salt and pepper.
  3. Toss chicken with the olive oil mixture; allow to marinate for 5 minutes.
  4. Spray a non-stick skillet with cooking spray, and place over medium-high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving
Calories
139
Total Fat
10g
Saturated Fat
2g
Cholesterol
32mg
Sodium
152mg
Carbohydrate
1g
Dietary Fiber
0g
Sugars
0g
Protein
12g
Vitamin A
0%
Vitamin C
5%
Calcium
0%
Iron
2%
Potassium
103mg

Comments

  • Melinda
    Melinda

    That was the worst thing I've ever ate.

    over 2 years ago
  • Jayne
    Jayne

    We really liked it and it was very simple to prepare!

    over 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    @Melinda~ Hi this is Chef Heather from Food on the Table. Oh no, it sounds like this dish may not be the right one for you and your tastes. A little trick I like to use when making lemon chicken or fish is to season my chicken or fish with lemon pepper seasoning (found on the spice isle of your local grocery store). I find that this seasoning adds a lot of flavor to my lemon dishes. Also here are a few other chicken dishes from our site that have gotten great reviews. I hope that one of these will suite your needs!

    http://www.foodonthetable.com/recipes/20119-herb-basted-chicken-breasts

    http://www.foodonthetable.com/recipes/30857-sour-cream-chicken-enchiladas

    http://www.foodonthetable.com/recipes/1444-broiled-honey-mustard-chicken-breasts

    over 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    @Jayne~ I am glad that you and your family thought this was tasty and easy to prepare. Any suggestions on what to serve as side dishes with this chicken?

    over 2 years ago
  • Beckie
    Beckie

    sounds great cant wait to try it

    about 1 year ago
  • Kimberley
    Kimberley

    Really good, nice and lemony. I would serve rice or pasta tossed with evoo, lemon juice, lemon zest, and thyme, to compliment the taste of the chicken!

    about 1 year ago
  • Chelsea
    Chelsea

    great light and simple

    about 1 year ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table)

    Lemon chicken is a staple in our house.

    about 1 year ago
  • Nora
    Nora

    we enjoyed it. Served it with garlic bread and spinach salad

    about 1 year ago
  • Anonymous
    Anonymous

    Great! Super lemon taste...and I added some lemon pepper per the review/advice.

    about 1 year ago
  • Anonymous
    Anonymous

    Great! Super lemon taste...and I added some lemon pepper per the review/advice.

    about 1 year ago
  • Emma
    Emma

    I loved this recipe. Very simple. We paired it with some leaf lettuce tossed in EVOO and Red wine vinegar with S&P and Parmesan shavings.

    12 months ago
  • Carolyn
    Carolyn

    Love love love this recipe! Fits our lifestyle really well and some of our major tastes. Yet it was different and new!

    12 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    Great to hear Carolyn! Do you mind sharing what side dishes you served with this?

    12 months ago
  • Carolyn
    Carolyn

    Asparagus (thin the only way we eat it) with a Parmesan cheese crust and ginger glazed baby carrots, Heather!

    12 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    Oh yum! Yeah, the thicker asparagus can often be tough and woody. Thanks for sharing! Users are always looking for side dish suggestions.

    12 months ago
  • Donna
    Donna

    I'm always scared to make chicken but I think I mastered this one Yummy Yummy!

    9 months ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table)

    @Carolyn, I prefer the thin asparagus, too, no bigger than a pencil. But, if you cannot find skinny asparagus, you can still use the larger asparagus. To rid it of the woody, tough outer parts, just use a vegetable peeler and peel that bit away, then cook as you usually would. @Donna, don't be scared to make chicken! It's actually one of the easiest proteins to work with. If your fear is that you're worried that you will under cook it and possibly get salmonella, then use one of two methods to test for doneness: 1. Use an instant read thermometer; cooked chicken should reach an internal temperature of 165 degrees. If you don't have one then prick it with a knife, if the juices run clear then it's done.

    9 months ago
  • Angela
    Angela

    Best chicken I ever made! Next time I'll have to double the recipe because my family couldn't get enough!

    9 months ago
  • Anonymous
    Anonymous

    Fast and eady to make

    3 months ago

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