rosemary chicken tenders in bowl

Broiled Rosemary-Lemon Chicken Tenders with Cucumber-Fennel Salad

rosemary chicken tenders on plate

This Rosemary-Lemon Chicken with Cucumber-Fennel Salad is a great way to enjoy a healthy meal that also tastes great!  

Watch the video recipe here and check out our weekly ad here.

Prep: 20 minutes plus marinating • Broil: 7 minutes • Serves: 4


  • 3          tablespoons olive oil
  • 2          tablespoons fresh lemon juice
  • 2          tablespoons honey
  • 2          teaspoons coarsely chopped fresh rosemary
  • 2          teaspoons lemon zest
  • 1          teaspoon kosher salt
  • ½         teaspoon fresh ground black pepper
  • 1½       pounds boneless skinless chicken tenders (about 8 tenders)
  • 3          tablespoons plain Greek yogurt
  • 1          medium English cucumber, halved lengthwise and thinly sliced
  • 1          medium fennel bulb, trimmed and thinly sliced
  • ½         small red onion, thinly sliced


  1. Line rimmed baking pan with aluminum foil. In small bowl, whisk oil, lemon juice, honey, rosemary, zest, salt and pepper. Makes about ½ cup.
  2. Place chicken in large zip-top plastic bag; pour ½ the oil mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours. Whisk yogurt into remaining oil mixture; refrigerate.
  3. Place oven rack 4 to 5 inches from broiler; preheat broiler to low. Transfer chicken and marinade to prepared pan; broil 7 minutes or until lightly browned and internal temperature reaches 165°.
  4. In large bowl, toss cucumber, fennel, onion and yogurt mixture. Makes about 6 cups.
  5. Serve chicken with cucumber-fennel salad.


Approximate nutritional values per serving (2 chicken tenders, 1½ cups salad): 348 Calories, 15g Fat (3g Saturated), 96mg Cholesterol, 598mg Sodium, 17g Carbohydrates, 3g Fiber, 13g Sugars, 37g Protein