Description
A simple and flavorful dump-and-bake chicken tzatziki with rice dish, featuring Greek-inspired spices, juicy chicken, and creamy tzatziki sauce baked all in one pan.
Ingredients
Units
Scale
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked long-grain white rice
- 1 3/4 cups low-sodium chicken broth
- 1 cup plain Greek yogurt
- 1 cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese (optional)
- Chopped fresh dill and parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- In the baking dish, combine uncooked rice and chicken broth. Stir to evenly distribute.
- Layer the chicken pieces evenly over the rice mixture.
- In a bowl, mix together Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, oregano, salt, and pepper to form the tzatziki sauce.
- Spoon tzatziki sauce over the chicken in an even layer.
- Cover tightly with foil and bake for 40-45 minutes, or until rice is tender and chicken is cooked through.
- Remove foil and sprinkle with feta cheese if using. Bake uncovered for an additional 5 minutes.
- Garnish with fresh dill and parsley before serving.
- Serve warm and enjoy!
Notes
- Be sure to squeeze out excess moisture from the cucumber to avoid a watery sauce.
- You can substitute chicken thighs for chicken breasts for a juicier texture.
- Add chopped spinach or zucchini for extra veggies.
- Use brown rice and adjust baking time accordingly if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 85mg