Very garlicky! Be sure to marinade for 24 hours. . .
–3 chicken tenderloins
–Greek yogurt (3 tablespoons)
–oregano leaves (2 tablespoons)
–minced garlic (2 tablespoons)
–white wine vinegar (2 tablespoons)
–lemon juice to taste (I used one-quarter cup)
–extra virgin olive oil to taste
–salt and pepper
1 – The night before, place the chicken in a plastic bag. Season generously with salt and pepper (do not skimp on the salt, as the yogurt will diminish the flavor of salt). Set aside.
2 – In a small mixing bowl, place the Greek yogurt, oregano leaves, minced garlic, white wine vinegar, lemon juice, and extra virgin olive oil. Stir briskly. Then add to the plastic bag, being sure that the chicken is well-covered. Place in the refrigerator for 24 hours.
3 – For the next day, place the marinate chicken in a covered baking dish. Spoon the sauce atop. Microwave on high for 4 minutes and 30 seconds. When finished, test the center piece for doneness. If not cooked, return to the microwave for 45 seconds more.
4 – Serve the chicken with sauce hot.
–chicken adapted from recipetineats, available on the web.