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Dump And Bake Chicken Tzatziki Rice

A simple dish combining bright Greek flavors with minimal preparation, featuring chicken, rice, and a tangy tzatziki sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

For the main dish
  • 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.
For the tzatziki sauce
  • 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.
Optional vegetables
  • 1 cup Cucumber Substitute Diced zucchini or bell pepper work.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly oil the baking dish to prevent sticking.
  2. Rinse the rice under cold water until the water runs clear. Drain well.
  3. Spread the rice evenly in the bottom of the baking dish.
  4. Pour the chicken broth over the rice. Do not stir.
  5. Pat the chicken breasts dry and season both sides with salt, pepper, paprika, and oregano.
  6. Drizzle olive oil over the chicken. Place the chicken pieces on top of the rice.
  7. Cover the dish tightly with foil. Bake in the preheated oven for 35 to 40 minutes, or until the rice is tender and the chicken reaches 165°F (74°C).
  8. While the dish bakes, make the tzatziki: squeeze excess moisture from the grated cucumber, then mix it with Greek yogurt, minced garlic, dill, lemon juice, and a pinch of salt. Stir until well combined. Taste and adjust salt or lemon if needed.
  9. Remove the baking dish from the oven and let it rest, covered, for 5 minutes. This helps the rice finish absorbing any liquid.
  10. Remove foil, shred or slice the chicken, and gently fluff the rice with a fork. Drizzle or dollop tzatziki over the chicken and rice, or serve on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently. Freezing the dish is possible for up to 3 months, but tzatziki does not freeze well.