Description
This Dump-and-Bake Chicken Tzatziki with Rice is a quick, healthy, and flavorful one-pan meal. Featuring tender chicken, aromatic spices, and tangy tzatziki sauce, it’s an effortless weeknight dinner with Mediterranean flavors. Perfect for meal prepping and customizable to suit your preferences.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup long-grain white rice (uncooked)
- 1 ½ cups chicken broth or water
- 1 cup plain Greek yogurt
- ⅓ cup grated cucumber (squeeze out excess water)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried dill (or 2 tsp fresh dill)
- 1 tsp dried oregano
- ½ tsp ground cumin
- Salt and pepper, to taste
- Juice of 1 lemon
- ½ cup crumbled feta cheese (optional)
- ¼ cup chopped fresh parsley (for garnish)
Instructions
-
Prepare the Tzatziki Sauce:
Grate the cucumber and squeeze out any excess water. In a bowl, combine the grated cucumber, Greek yogurt, minced garlic, dill, oregano, cumin, salt, pepper, and lemon juice. Stir to blend and refrigerate. -
Assemble the Casserole:
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. In the prepared dish, combine the uncooked rice, chicken broth, olive oil, minced garlic, oregano, cumin, salt, and pepper. Stir to mix evenly. Add the chicken pieces and spread them evenly across the dish. -
Bake:
Cover the dish with foil and bake for 40 minutes, or until the chicken is fully cooked, and the rice is tender. -
Add Toppings:
Once baked, top with crumbled feta cheese and chopped parsley. Spoon the chilled tzatziki over the casserole or serve it on the side.
Notes
- You can use brown rice, but it will take longer to cook. Add extra liquid and cooking time if substituting.
- For a vegetarian option, swap chicken for chickpeas or roasted vegetables.
- For a low-carb version, swap rice with cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, One-Pan Meals
- Method: Baking
- Cuisine: Mediterranean
