Go Back

Dump and Bake Chicken Tzatziki with Rice

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Main Dish
  • 4 boneless skinless chicken breasts
  • 1 cup long grain white rice
  • 1 1/2 cups chicken broth
  • 1 medium onion thinly sliced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
For the Tzatziki Sauce
  • 1 cup Greek yogurt
  • 1/2 cucumber grated and drained
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Rinse the rice under cold water until the water runs clear and drain well.
  3. Grate the cucumber for the tzatziki sauce and squeeze out excess moisture using a clean kitchen towel or paper towels.
  4. In a small bowl, combine Greek yogurt, grated cucumber, fresh dill, lemon juice, minced garlic, salt, and pepper. Stir well and refrigerate until ready to serve.
Cooking
  1. In a large ovenproof baking dish, combine the rinsed rice, chicken broth, sliced onion, minced garlic, olive oil, dried oregano, salt, and pepper. Stir to mix evenly.
  2. Place the chicken breasts on top of the rice mixture and season each piece with additional salt and pepper.
  3. Cover the dish tightly with aluminum foil and bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and rice is tender.
  4. Remove foil during the last 5 minutes of cooking to allow the chicken to brown slightly.
Finishing
  1. Once baked, remove the dish from the oven and let it rest for 5 minutes before serving.
  2. Serve the chicken and rice hot, topped with a generous dollop of the chilled tzatziki sauce.