Dump And Bake Chicken Tzatziki Rice
A simple, comforting one-dish meal featuring juicy oven-baked chicken, fluffy long-grain rice, and a bright, creamy tzatziki sauce, perfect for busy weeknights.
Ingredients
For the Base
- 2 cups Long Grain White Rice Rinse before use.
- 4 cups Chicken Broth Low-sodium recommended.
- 2 tablespoons Olive Oil Can substitute with avocado oil.
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Oregano
- 1 teaspoon Paprika
For the Chicken
- 2 pieces Boneless, Skinless Chicken Breasts Season with salt, pepper, and paprika.
For the Tzatziki
- 1 cup Greek Yogurt Full-fat recommended for creaminess.
- 2 cloves Minced Garlic Increase to 3 cloves for stronger flavor.
- 1 cup Grated Cucumber Drain excess water to maintain thickness.
- 2 tablespoons Dill Fresh dill is preferred.
- 2 tablespoons Lemon Juice Fresh lemon gives the best flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Rinse the rice under cold running water until the water runs clear.
- In a large baking dish, spread the rinsed rice evenly and pour the chicken broth over it. Add olive oil, salt, black pepper, oregano, and paprika. Stir gently to combine and level the surface.
- Season the chicken breasts with salt, pepper, and paprika. Place the chicken on top of the rice. Cover tightly with foil.
Baking
- Bake covered for 30 minutes. Then, uncover and bake for another 12-18 minutes until the chicken reaches 165°F and the rice is tender.
- While baking, prepare the tzatziki by mixing yogurt, minced garlic, grated cucumber, dill, and lemon juice in a bowl. Stir until combined and chill until serving.
- Once cooked, let the dish rest for 5-10 minutes before serving. Slice the chicken and fluff the rice gently with a fork, serving with tzatziki.
Notes
Pair with warm pita or a crisp salad for a complete meal. For added flavor, consider variations like Lemon-Herb Boost or Mediterranean Veggies.