In a mixing bowl, combine Greek yogurt, olive oil, lemon juice and zest, minced garlic, dried oregano, along with salt and black pepper to taste. Whisk until well blended.

Add chicken tenders to the marinade, ensuring each piece is well coated. Cover with plastic wrap or transfer to a sealable bag and refrigerate for at least 30 minutes.

Preheat your grill pan over medium heat or your oven to 400°F (200°C). Lightly oil the grill pan or line a baking tray with parchment paper.

Cook chicken tenders on the grill for 5–7 minutes on each side until golden-brown, or bake in the oven for 20–25 minutes, checking for an internal temperature of 165°F.

Remove from heat and let the chicken tenders rest for about 5 minutes before garnishing with fresh parsley or dill.