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–+ servings
recipe image of chicken breasts or thighs long grain white rice tzatziki sauce chicken broth lemon juice olive oil zucchini smoked paprika cumin garlic powder onion powder oregano thyme parsley feta cheese pita bread cayenne pepper turmeric arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Dump And Bake Chicken Tzatziki Rice

A vibrant, Greek-inspired one-pan meal where tender cubed chicken bakes atop fluffy rice infused with Mediterranean spices, topped with cool, creamy homemade tzatziki for a healthy and effortless weeknight dinner.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Rice:
  • 1.5 lbs boneless, skinless chicken breasts cut into 1 inch cubes
  • 1.5 cups long grain white rice uncooked
  • 3 cups chicken broth
  • 1/4 cup olive oil
  • 1/4 cup lemon juice freshly squeezed
  • 2 cloves garlic minced
  • 2 tsp dried oregano
  • 1 tsp onion powder
  • salt and black pepper to taste
  • 1 cup cherry tomatoes halved, optional
For the Homemade Tzatziki Sauce:
  • 1 cup plain Greek yogurt
  • 1/2 English cucumber grated and squeezed dry
  • 2 tbsp fresh dill chopped
  • 1 tbsp lemon juice
  • 1 clove garlic minced
  • salt to taste

Equipment

  • 9x13-inch baking dish,
  • Medium bowl
  • Aluminum foil
  • Fork for fluffing rice

Method
 

Prepare and Preheat:
  1. Preheat your oven to 400°F (200°C). Grab a 9x13 inch baking dish. There’s no need to grease it, as the olive oil and broth will prevent sticking.
  2. Pour the uncooked rice directly into the bottom of the baking dish and spread it in an even layer. Next, pour the chicken broth, olive oil, and lemon juice over the rice.
  3. Sprinkle the minced garlic, dried oregano, and onion powder evenly over the rice and liquid. Give it a gentle stir to distribute all those wonderful seasonings throughout. Season with salt and pepper.
  4. Arrange the cubed chicken pieces in a single layer on top of the rice mixture. Season the chicken generously with a little more salt, pepper, and a sprinkle of oregano. If using cherry tomatoes, scatter them around the chicken.
  5. Cover the baking dish tightly with aluminum foil. Place the dish in the preheated oven and bake for 45 to 55 minutes. The rice should be tender and have absorbed all the liquid, and the chicken should be cooked through and juicy.
  6. While the chicken and rice are baking, make the tzatziki. In a medium bowl, combine the Greek yogurt, grated cucumber (squeeze out excess water!), chopped dill, lemon juice, and minced garlic. Stir together and season with salt. Refrigerate for at least 10 minutes to let flavors meld.
  7. Remove the dish from the oven and let it rest, covered, for 5 to 10 minutes. Fluff the rice with a fork, and serve warm with a generous dollop of tzatziki sauce on top.

Nutrition

Calories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15g

Notes

For extra flavor, marinate the chicken in lemon juice, olive oil, garlic, and oregano for 20 minutes before baking. Squeeze the cucumber thoroughly for creamy tzatziki. Leftovers can be stored in the fridge for up to 4 days; reheat with a splash of water in the microwave. Freeze the chicken and rice for up to 3 months, but make fresh tzatziki.
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