Dump and Bake Chicken Tzatziki Rice
A hassle-free one-pan Mediterranean dish combining juicy chicken, fragrant rice, and refreshing tzatziki sauce.
Ingredients
Main Ingredients
- 2 cups Long Grain White Rice Jasmine or basmati rice are great alternatives.
- 4 cups Chicken Broth Or water for a less savory option.
- 2 pieces Boneless, Skinless Chicken Breasts Skinless thighs are a tasty substitute.
- 2 tablespoons Olive Oil Drizzled on chicken for a golden crust.
- 1 teaspoon Salt Essential for flavor.
- 1 teaspoon Black Pepper Essential for flavor.
- 1 cup Greek Yogurt Or dairy-free yogurt for a lighter option.
- 2 cloves Minced Garlic Fresh garlic infuses robust flavor.
- 1 cup Grated Cucumber Squeeze out excess moisture.
- 2 tablespoons Dill Fresh preferred over dried.
- 2 tablespoons Lemon Juice Brightens the sauce.
- 1 teaspoon Oregano Can mix up with Italian seasoning.
- 1 teaspoon Paprika Enhances flavor profile.
- 1 cup Cucumber Substitute Diced zucchini or bell pepper work.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the long grain rice, chicken broth, olive oil, salt, and pepper. Transfer the mixture into a baking dish and spread out evenly.
- Place the raw chicken breasts on top of the rice mixture. Sprinkle additional salt, pepper, and paprika over the chicken. Cover the dish tightly with aluminum foil.
Baking
- Bake in the preheated oven for 25 to 30 minutes.
Tzatziki Sauce Preparation
- In the meantime, prepare the tzatziki sauce by mixing Greek yogurt, minced garlic, grated cucumber, dill, lemon juice, oregano, and seasoning with salt and pepper to taste.
Serving
- After baking, carefully remove the foil and check the doneness of the chicken. If fully cooked, allow it to rest for a few minutes before shredding or slicing the chicken.
- Fluff the rice with a fork, and serve hot topped with the shredded chicken and a generous dollop of tzatziki sauce.
- Optionally, garnish with extra cucumber or dill.
Notes
For storage, leftovers can be kept in an airtight container in the refrigerator for up to four days. Tzatziki sauce should be made fresh before serving.