Description
This Dump-and-Bake Chicken Tzatziki with Rice is a flavorful and easy Mediterranean-inspired one-dish meal that’s perfect for a busy weeknight. With tender chicken, fragrant rice, tangy tzatziki, and savory feta, it’s a complete meal in one pan!
Ingredients
Scale
Rice:
- 1 cup long grain white rice (uncooked)
- 1½ cups chicken broth
Chicken:
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
Tzatziki Mixture:
- 1 cup tzatziki sauce (store-bought or homemade)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional:
- 1 cup cherry tomatoes (halved)
- ½ cup crumbled feta cheese
- ¼ cup sliced Kalamata olives (optional)
- 2 tablespoons olive oil
Instructions
- Preheat and Prep: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Add uncooked rice and chicken broth to the dish and stir to combine.
- Assemble: Arrange the chicken pieces evenly over the rice. In a small bowl, mix the tzatziki sauce with oregano, garlic powder, salt, and pepper. Spoon the mixture evenly over the chicken. Scatter the cherry tomatoes on top, then drizzle with olive oil.
- Bake: Cover tightly with foil and bake for 45 minutes. Remove the foil, sprinkle with feta cheese and olives, and bake uncovered for another 10–15 minutes or until the rice is tender and the liquid is fully absorbed.
- Rest and Serve: Let rest for 5 minutes before serving.
Notes
- You can make your own tzatziki with Greek yogurt, cucumber, garlic, lemon juice, and dill.
- Try adding spinach or chopped red onions before baking for extra veggies.
- Brown rice can be used but will require longer baking time and more liquid.
Nutrition
- Serving Size: 1¼ cups
- Calories: 420
- Sugar: 4g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
