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Dump and Bake Chicken Tzatziki Rice

An effortless Mediterranean dish combining chicken, rice, and a refreshing tzatziki sauce, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken and Rice
  • 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.
  • 1 cup Cucumber Substitute Diced zucchini or bell pepper work.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large baking dish, combine the rice and chicken broth.
  3. Place the chicken breasts on top of the rice mixture.
  4. Drizzle olive oil over the chicken and season with salt and black pepper.
Cooking
  1. Cover the dish with aluminum foil and bake for about 45 minutes.
  2. While the chicken cooks, prepare the tzatziki sauce. In a bowl, mix the Greek yogurt, garlic, grated cucumber, dill, lemon juice, oregano, and paprika.
  3. Once the chicken is cooked, remove it from the oven. Shred the chicken with two forks and stir everything together.
  4. Serve hot with tzatziki sauce on top.

Notes

Serve warm, topped with tzatziki sauce and additional cucumbers or fresh herbs for extra flavor. Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 2 months. Add a splash of chicken broth when reheating to keep rice moist.