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Dump-and-Bake Chicken Tzatziki with Rice

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A wonderfully simple, yet satisfying recipe for Dump-and-Bake Chicken Tzatziki with Rice, bringing vibrant Mediterranean flavors to your dinner table.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into chunks
  • 1 cup uncooked long-grain white rice
  • 1 ¾ cups chicken broth
  • 1 cup plain Greek yogurt (for tzatziki base)
  • 1/2 cucumber, grated and squeezed dry
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Optional toppings: cherry tomatoes, red onion, feta cheese, fresh dill

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Combine Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, oregano, salt, and pepper in a bowl to prepare the tzatziki sauce.
  3. In a 9×13-inch baking dish, combine uncooked rice and chicken broth. Stir in about 2/3 of the tzatziki sauce (reserve the rest for serving).
  4. Place the chicken pieces evenly over the rice mixture. Sprinkle with extra salt, pepper, and oregano if desired.
  5. Cover the dish tightly with foil and bake for 45–50 minutes, or until the rice is tender and the chicken is cooked through.
  6. Let rest for 5–10 minutes to allow flavors to meld beautifully.
  7. Top with the remaining tzatziki sauce and optional garnishes like cherry tomatoes, sliced red onion, crumbled feta, and fresh dill.

Notes

Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently in the microwave or oven.

Nutrition

Find it online: https://doughgirlbylea.com/dump-and-bake-chicken-tzatziki-with-rice-simplified/

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