Can I prepare this recipe ahead of time?

Yes, several steps can be done earlier to save time.

Is this recipe beginner friendly?

Absolutely, the steps are simple and easy to follow.

Yes, you can make simple swaps based on your preferences.

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In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, pepper, and red pepper flakes if using.
Place the chicken tenders in a large zip top bag or a bowl. Pour the marinade over the chicken, ensuring each tender is well coated.
Seal the bag or cover the bowl and refrigerate for at least thirty minutes, or up to four hours.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, oregano, garlic powder, salt, and pepper. Mix well.
Remove the chicken tenders from the marinade and let any excess drip off.
One at a time, dredge each chicken tender in the breadcrumb mixture, pressing gently to ensure the crumbs adhere well.
Place the coated chicken tenders on the prepared baking sheet in a single layer.
Bake for 18 to 22 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
For extra crispiness, you can broil the chicken tenders for the last one to two minutes but watch them closely to prevent burning.
Remove the Greek chicken tenders from the oven and let them cool slightly before serving.
Serve with tzatziki sauce for dipping, lemon wedges for extra zest, and a sprinkle of fresh parsley.

Pat the tenders dry before marinating for best results. Use fresh lemon juice for enhanced flavor.