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Lemon and Herb Chicken Tenders

Chef Julie Yoon
  • minutes
  • Serves 4

INGREDIENTS

2 tbsp

fresh lemon juice (about ½ a big lemon squeezed)

2 tsp

chopped fresh or 1 teaspoon dried thyme

1 tsp

dried oregano

2 tbsp

Dijon mustard

2 tsp

garlic powder

1/4 cup

olive oil

1/2 tsp

each Kosher salt and black pepper

8

boneless, skinless chicken tenderloins