What is a good Mediterranean recipe for chicken tenders?

Mediterranean Chicken with Rosemary Orzo



1 pound boneless, skinless chicken breast, cut into 1-inch strips



2 cloves garlic, finely chopped



1 1/3 cups uncooked orzo pasta



1 can (14 1/2-ounce) fat-free chicken broth



1/2 cup water



1 tablespoon chopped fresh rosemary leaves OR 1 teaspoon dried rosemary leaves



1/2 teaspoon salt



2 medium zucchini, cut lengthwise into fourths, then cut crosswise



3 plum tomatoes, cut into fourths and sliced (1 1/2 cups)



1 medium green bell pepper, chopped



Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry about 5 minutes or until brown.



Stir in garlic, pasta and broth. Heat to boiling; reduce heat. Cover and simmer about 8 minutes or until most of the liquid is absorbed.



Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender.



Makes 4 servings.What is a good Mediterranean recipe for chicken tenders?
Jenn's Chicken Shawarma



?1 cup fresh lemon juice

?10 cloves garlic, mashed

?2 TB white vinegar

?4 bay leaves

?2 3-inch cinnamon sticks, broken

?2 tsp. salt

?? tsp. ground cloves

?2 tsp. ground cardamom

?? tsp ground cinnamon

?? tsp white pepper

?1/4 tsp grated nutmeg

?4 pebble-size pieces of mastic, crushed

?4 lbs. boneless, skinless chicken thighs cut into 2”× ?” pieces

?1 Tbsp. Garlic Paste (recipe below)

?Pita bread



Make a marinade by combining ? cup of the lemon juice with the garlic, olive oil, vinegar, bay leaves, cinnamon sticks, salt, cloves, cardamom, cinnamon, pepper, nutmeg and mastic in a shallow baking dish. Place the chicken in the marinade and toss the pieces to coat. cover and refrigerate for at least 2 hours or overnight. Remove from the fridge and bring to room temperature.

Heat a thick bottomed pan (I use stainless steel) and bring to high temperature. Drop pieces of chicken being sure to prevent crowding, as you want to sear, not steam, the meat. Cook in 4-5 batches, depending on the size of the pan.

Prepare the sauce; mixing the remaining ? cup of lemon juice and the Garlic Paste together, set aside.

Place the chicken on your bread of choice, drizzle with the garlic sauce, the sumac onions, tomatoes and even some tangy yogurt.



Garlic Paste

? 10 cloves of garlic, peeled

? 1/2 tsp. salt, to taste

? 1 Tbsp. tangy yogurt or yogurt cheese

? 1/3 cup extra-virgin olive oil

? 1 Tbsp. fresh lemon juice, to taste



Combine the garlic and salt in mini food processor until garlic is minced. Add the yogurt and olive oil and incorporate well. Mix with the lemon juice. Taste and add more salt and lemon juice as desired.