Description
Dump-and-Bake Chicken Tzatziki Casserole is an easy, one-pan Mediterranean-inspired dish with tender chicken, creamy tzatziki, vegetables, and rice baked together for a flavorful and comforting meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breast or thighs, cut into chunks
- 1 cup uncooked white rice
- 1.75 cups chicken broth or water
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 zucchini or cucumber, chopped (remove seeds if using cucumber)
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
- 1.25 cups tzatziki sauce, divided
- 1/2 cup crumbled feta cheese
- Fresh dill or parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In the dish, mix uncooked rice with chicken broth, garlic powder, oregano, salt, and pepper.
- Add chicken, cherry tomatoes, red onion, and zucchini (or cucumber) and stir to combine.
- Add half of the tzatziki sauce and mix everything directly in the baking dish.
- Cover tightly with foil and bake for 45–50 minutes, until chicken is cooked and rice is tender.
- Remove foil, dollop or spread remaining tzatziki sauce on top, and sprinkle with crumbled feta.
- Bake uncovered for another 5–10 minutes until bubbly and lightly golden.
- Garnish with chopped dill or parsley before serving, if desired.
Notes
- Use thick tzatziki sauce for best texture.
- Cucumber works but zucchini holds up better in the oven.
- Swap rice for orzo, quinoa, or cauliflower rice (adjust liquid accordingly).
- Add olives or spinach for extra Mediterranean flavor.
- Add a splash of broth when reheating if the casserole looks dry.
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 4g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
