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Browned Indian-spiced chicken breast tenderloins with lemon, cilantro, quinoa, and cucumber
TrendyTadka Editorial

Greek Yogurt Marinated Chicken Breast Tenderloins

Chicken tenderloins get a thin Indian-spiced Greek-yogurt coating and cook in a skillet in about 18 minutes.
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Prep Time 6 minutes
Cook Time 12 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian-inspired
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds chicken breast tenderloins
  • 1/3 cup whole-milk Greek yogurt
  • 1 tablespoon oil
  • 1 tablespoon lemon juice
  • 2 teaspoons grated ginger
  • 2 garlic cloves grated
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon cumin
  • 1 teaspoon kosher salt
  • Cooking spray
  • Cilantro and lemon

Method
 

Instructions
  1. Pat tenderloins dry. Mix yogurt, oil, lemon, ginger, garlic, paprika, garam masala, cumin, and salt; coat chicken thinly.
  2. Heat a large lightly sprayed skillet over medium-high.
  3. Shake off excess coating and arrange chicken in one layer. Cook 4 to 5 minutes without moving.
  4. Turn and cook 4 to 6 minutes more until every tenderloin reaches 165°F.
  5. Rest 3 minutes and serve with cilantro and lemon.

Notes

  • Measure ingredients before heating the pan.
  • Avoid crowding; use two batches when necessary.
  • Taste before adding final salt because packaged ingredients vary.
  • Cool meal-prep portions promptly in shallow containers.