Description
Dump‑and‑Bake Chicken Tzatziki Rice is a flavorful, hands‑off one‑dish meal combining juicy chicken, herbed rice, and creamy tzatziki in the oven. It’s an easy, Mediterranean‑inspired dinner perfect for busy weeknights or meal prep.
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts or thighs, cut into chunks
- 1 1/2 cups long‑grain white rice (uncooked)
- 3 cups chicken broth or stock
- 3–4 tbsp tzatziki sauce (homemade or store‑bought)
- 2–3 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 1 cup cherry tomatoes (optional)
- Fresh parsley or dill, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a 9×13‑inch baking dish, combine the uncooked rice, minced garlic, dried oregano, salt, pepper, and chicken broth. Stir to mix evenly.
- Nestle the chicken pieces into the rice mixture. Drizzle with olive oil and lemon juice.
- Cover the dish tightly with foil and bake for 40–45 minutes, until the rice is tender and the chicken is cooked through.
- Remove the foil, spread the tzatziki sauce evenly over the top, and return the dish to the oven uncovered for another 5–10 minutes to warm the sauce.
- Garnish with fresh parsley or dill and optional cherry tomatoes before serving.
Notes
- For a vegetarian version, substitute chickpeas or cubed tofu for the chicken.
- Add spinach or zucchini to the rice mixture for extra veggies.
- Stir in crumbled feta before serving for added tang and richness.
- If using brown rice, increase the broth and extend baking time accordingly.
- Top with kalamata olives for extra Mediterranean flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 740mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
