Dump-and-Bake Chicken Tzatziki with Rice
A hassle-free one-pan dish featuring tender chicken and fluffy rice, all brought together with a creamy tzatziki sauce for a delightful Mediterranean flavor.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup long-grain white rice (uncooked)
- 1.5 cups chicken broth or water Choose based on desired flavor
- 1 cup plain Greek yogurt
- 1/3 cup grated cucumber, squeezed of excess water Prevents tzatziki from being runny
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried dill (or 2 teaspoons fresh dill, chopped)
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cumin
- Salt and black pepper, to taste
- 0.5 cup crumbled feta cheese (optional) For topping
- 1/4 cup chopped fresh parsley or cilantro (for garnish)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Grease a 9x13-inch baking dish with cooking spray or olive oil.
Combining Ingredients
- In the greased baking dish, combine the uncooked long-grain white rice with chicken broth or water.
- Add olive oil, minced garlic, dried dill, dried oregano, ground cumin, salt, and black pepper. Stir well.
- Arrange the chicken pieces evenly over the seasoned rice mixture.
- In a separate bowl, whisk together Greek yogurt, grated cucumber, and lemon juice. Pour this sauce over the chicken and rice.
- Cover the dish tightly with aluminum foil.
Baking
- Bake in the preheated oven for about 35 to 40 minutes, until rice absorbs liquid and chicken reaches 165°F (74°C).
- Remove foil, sprinkle with feta cheese if using, and return to the oven for an additional 5 minutes.
Serving
- Let sit for 5 minutes before serving. Garnish with fresh parsley or cilantro.
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Notes
Store leftovers in an airtight container for up to 3-4 days in the fridge. For freezing, use freezer-safe containers and consume within 2-3 months.