Description
Dump-and-Bake Chicken Tzatziki Rice is a Mediterranean-inspired one-pan meal made with juicy chicken, lemon-garlic seasoned rice, and topped with a creamy, tangy tzatziki sauce. It’s simple, flavorful, and perfect for a healthy weeknight dinner.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into chunks
- 1 cup long grain white rice or basmati rice (uncooked)
- 2 cups chicken broth or water
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1/2 cup cherry tomatoes (optional)
- 1 small cucumber, sliced (for serving)
- For the tzatziki:
- 1 cup Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill or mint
- Salt to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large baking dish, combine uncooked rice, chicken broth, lemon juice, olive oil, garlic, oregano, salt, and pepper.
- Stir in the chicken chunks and cherry tomatoes, if using.
- Cover the dish tightly with foil and bake for 45–50 minutes, or until rice is tender and chicken is cooked through.
- Meanwhile, make the tzatziki by mixing Greek yogurt, grated cucumber, garlic, lemon juice, dill, and salt in a small bowl. Refrigerate until ready to serve.
- Remove the baking dish from the oven, fluff the rice, and let it sit uncovered for 5 minutes.
- Serve each portion with a generous spoonful of tzatziki and sliced cucumber.
Notes
- Use quinoa or orzo instead of rice for variety.
- Add olives, chopped spinach, or artichokes before baking for more veggies.
- Replace chicken with shrimp or tofu for a different protein.
- Add red pepper flakes for a little spice.
- Stir in feta cheese after baking for extra creaminess.
Nutrition
- Serving Size: 1 portion with tzatziki
- Calories: 450
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
