Description
A simple and delicious Dump-and-Bake Chicken Tzatziki with Rice recipe that combines tender chicken, flavorful tzatziki sauce, and fluffy rice all baked together in one dish.
Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into chunks
- 1 cup uncooked long-grain white rice
- 1 ¾ cups chicken broth
- 1 cup plain Greek yogurt (for tzatziki base)
- 1/2 cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Optional toppings: cherry tomatoes, red onion, feta cheese, fresh dill
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, oregano, salt, and pepper. Stir well to prepare the tzatziki sauce.
- In a 9×13-inch baking dish, combine uncooked rice and chicken broth. Stir in about 2/3 of the tzatziki sauce (reserve the rest for serving).
- Place the chicken pieces evenly over the rice mixture. Sprinkle with a little extra salt, pepper, and oregano if desired.
- Cover the dish tightly with foil and bake for 45–50 minutes, or until the rice is tender and the chicken is cooked through.
- Let rest for 5–10 minutes. Top with the remaining tzatziki sauce and optional garnishes like cherry tomatoes, sliced red onion, crumbled feta, and fresh dill.
Notes
- Make sure to squeeze the grated cucumber to remove excess moisture for a thicker tzatziki sauce.
- This dish can be customized with your favorite vegetables or herbs.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg