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Chicken Tzatziki Rice
Donna

Dump And Bake Chicken Tzatziki Rice for Effortless Flavor

This Dump And Bake Chicken Tzatziki Rice combines simplicity and flavor for a delightful dinner experience.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 cups Long Grain White Rice (Jasmine or basmati rice are great alternatives.)
  • 4 cups Chicken Broth (Or water for a less savory option.)
  • 2 pieces Boneless, Skinless Chicken Breasts (Skinless thighs are a tasty substitute.)
  • 2 tablespoons Olive Oil (Drizzled on chicken for a golden crust.)
  • 1 teaspoon Salt (Essential for flavor.)
  • 1 teaspoon Black Pepper (Essential for flavor.)
  • 1 cup Greek Yogurt (Or dairy-free yogurt for a lighter option.)
  • 2 cloves Minced Garlic (Fresh garlic infuses robust flavor.)
  • 1 cup Grated Cucumber (Squeeze out excess moisture.)
  • 2 tablespoons Dill (Fresh preferred over dried.)
  • 2 tablespoons Lemon Juice (Brightens the sauce.)
  • 1 teaspoon Oregano (Can mix up with Italian seasoning.)
  • 1 teaspoon Paprika (Enhances flavor profile.)
  • 1 cup Cucumber Substitute (Diced zucchini or bell pepper work.)

Equipment

  • 9×13-inch baking dish

Method
 

Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Spread uncooked rice evenly in a 9×13 inch baking dish.
  3. Pour chicken broth (or water) over the rice without stirring.
  4. Mix together Greek yogurt, minced garlic, grated cucumber, dill, lemon juice, oregano, paprika, salt, and pepper in a separate bowl.
  5. Pat chicken breasts dry with a paper towel; drizzle with olive oil and place on top of the rice.
  6. Spread a generous amount of tzatziki sauce over each chicken breast.
  7. Cover the dish tightly with foil and bake for 50 to 60 minutes.
  8. Rest the dish for 5 minutes after removing from the oven.
  9. Serve garnished with additional fresh dill or parsley and lemon wedges.