Ingredients
Scale
- 1 ½ pounds of chicken tenders
- 1/3 cup of zough sauce
- Salt to your liking
- Olive oil for coating the pan
Instructions
- In a big zip-top bag, mix chicken tenders, zhoug sauce, and salt. Give it a good toss to coat the chicken, then refrigerate for at least 30 minutes or, even better, overnight.
- Heat up olive oil in a non-stick skillet over medium-high heat. Add the chicken tenders, cooking for 3-4 minutes on one side. Flip them over and continue cooking for another 3-4 minutes or until the internal temperature reaches 165˚ F.
- Let it rest for 5 minutes, and it’s ready to serve!
Notes
Keep any leftovers in an airtight container in the fridge for 3-4 days – quick and tasty meals all week long!