Description
This Dump-and-Bake Chicken Tzatziki with Rice Recipe is a quick, no-fuss Mediterranean-inspired dish where juicy chicken and fluffy rice bake together in a creamy, tangy tzatziki sauce—perfect for busy weeknights.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into chunks
- 1 cup long-grain white rice, uncooked
- 1 1/2 cups chicken broth
- 1 cup store-bought or homemade tzatziki sauce
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup crumbled feta cheese (optional)
- Fresh parsley or dill, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In the baking dish, stir together uncooked rice, chicken broth, tzatziki sauce, olive oil, garlic powder, oregano, salt, and pepper until combined.
- Add the raw chicken chunks and stir to coat evenly. Spread everything out in an even layer.
- If using, scatter cherry tomatoes over the top.
- Cover tightly with foil and bake for 45–50 minutes, or until the rice is tender and chicken is cooked through.
- Remove foil, sprinkle with feta if desired, and bake uncovered for an additional 5 minutes.
- Garnish with fresh parsley or dill before serving.
Notes
- Make it with brown rice by increasing broth to 2 cups and baking for 1 hour, checking for doneness.
- Use rotisserie chicken and pre-cooked rice for an ultra-fast version—just reduce bake time to 20 minutes uncovered.
- Pairs well with a simple cucumber salad or warm pita bread.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 3g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 85mg