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Dump-and-Bake Chicken Tzatziki with Rice

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An easy weeknight casserole combining chicken, tzatziki, and rice, perfect for minimal effort and vibrant flavors.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 cup long-grain white rice (uncooked)
  • 1 1/2 cups chicken broth or water
  • 1 cup plain Greek yogurt
  • 1/3 cup grated cucumber (squeeze out excess water)
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried dill (or 2 teaspoons fresh dill, chopped)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt and black pepper, to taste
  • Juice of 1 lemon
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup chopped fresh parsley or cilantro (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare a 9×13-inch baking dish with cooking spray or olive oil.
  3. Combine the uncooked rice and chicken broth (or water) in the baking dish.
  4. Add the olive oil, minced garlic, dill, oregano, cumin, salt, and pepper. Stir to incorporate.
  5. Arrange the chicken pieces evenly over the rice mixture.
  6. Make the tzatziki sauce by whisking together Greek yogurt, grated cucumber, and lemon juice in a small bowl.
  7. Pour the tzatziki mixture over the chicken and rice evenly.
  8. Cover the baking dish tightly with aluminum foil and bake for 35-40 minutes.
  9. Add feta cheese on top, if desired, and bake for an additional 5 minutes uncovered.
  10. Garnish with fresh parsley or cilantro before serving.

Notes

Leftovers can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months.

Nutrition

Keywords: Chicken Tzatziki, Dump and Bake, Casserole, Easy Dinner, Greek Casserole

Find it online: https://dishfoody.com/dump-and-bake-chicken-tzatziki-rice-recipe/