Dump And Bake Chicken Tzatziki Rice
Easy one-pan Dump And Bake Chicken Tzatziki Rice with tender chicken, fluffy rice, and creamy tzatziki sauce. Mediterranean flavors in under an hour.
Equipment
- 9x13 baking dish
- Aluminum foil
- Oven
Ingredients
- 1 1/2 cups uncooked long grain white rice
- 2 1/2 cups chicken broth low-sodium
- 4 boneless skinless chicken breasts pounded even about 1.5 lbs
- 1 cup plain Greek yogurt
- 1 medium cucumber grated and squeezed dry
- 3 cloves garlic minced
- 2 tablespoons fresh dill chopped or 2 tsp dried
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small zucchini grated optional
Instructions
- Preheat oven to 375°F. Spread 1 1/2 cups uncooked rice evenly in a greased 9x13 baking dish.
- Pour 2 1/2 cups chicken broth over rice without stirring.
- Pat chicken breasts dry, season with olive oil, salt, pepper, oregano, paprika. Place on rice.
- Mix Greek yogurt, grated cucumber, garlic, dill, lemon juice for tzatziki. Spoon over chicken.
- Add grated zucchini if using. Cover tightly with foil. Bake 50-60 minutes until chicken is 165°F and rice tender.
- Rest 5 minutes, fluff rice, and serve.
Notes
- Squeeze cucumber dry for thick tzatziki.
- Don't peek early to keep moist.
- Serve with pita or salad.