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Zhoug Sauce:
Zhoug Sauce: Add the ingredients to the bowl of a food processor. Pulse until smooth.
In a large freezer bag, add the chicken tenders, zhoug sauce, and salt. Toss to combine and coat the chicken. Refrigerate for at least 30 minutes or ideally up to overnight.
Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken tenders, and cook for 3-4 minutes on one side. Flip them over, and continue to cook for 3-4 minutes or until an internal temperature of 165˚ F is reached.
Rest 5 minutes, and serve!
Store in an airtight container in the fridge for up to 3-4 days.