Dump-and-Bake Chicken Tzatziki with Rice
An easy, one-pan meal combining tender chicken, aromatic spices, creamy tzatziki sauce, and rice for a flavor-packed dish.
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
- 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
- 1 Juice of 1 lemon
- 0.5 cup crumbled feta cheese (optional)
- 0.25 cup chopped fresh parsley or cilantro (for garnish)
Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/3 cup grated cucumber (squeeze out excess water)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- In the greased baking dish, combine uncooked rice, chicken broth (or water), olive oil, minced garlic, dried dill, dried oregano, ground cumin, salt, and black pepper. Stir well.
- Place the chicken pieces on top of the rice mixture without stirring.
Tzatziki Preparation
- In a separate bowl, whisk together Greek yogurt, grated cucumber, and lemon juice, then pour over the chicken and rice.
Cooking
- Cover the baking dish tightly with aluminum foil and bake for 35-40 minutes, until the chicken is cooked through and rice is tender.
- Remove foil, sprinkle with feta cheese, and bake for an additional 5 minutes.
- Let rest for 5 minutes before serving, garnished with fresh parsley or cilantro.
Notes
This dish is great for meal prep and can be stored in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven. For longer storage, freeze in a freezer-safe container for up to three months.