Greek Chicken Tenders
1 1/2 pounds (more or less) chicken tenders
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon (freshly ground) pepper
2 tablespoons olive oil
Spread chicken tenders on a dinner plate or other wide dish. Grate lemon rind
(yellow part only) over the chicken, then cut the lemon in half and squeeze
juice over all. Sprinkle with dried oregano, salt and pepper.
Heat olive oil in a wide skillet over medium-high heat. Add tenders, and cook,
stirring, about 8 to 10 minutes, or until tenders are heated through. Serve with
orzo (rice-shaped pasta) or rice and a chopped salad of purple onion, cucumbers,
red pepper and feta cheese, or green vegetable of choice.
Calories per serving: 335, 13 grams fat, 53 grams protein, 1 gram carbohydrate,
no fiber, 560 milligrams sodium