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Dump and Bake Chicken Tzatziki Rice

A quick, creamy, one-pan recipe featuring seasoned chicken and fragrant rice with a refreshing tzatziki sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Long Grain White Rice
  • 4 cups Chicken Broth
  • 2 pieces Boneless, Skinless Chicken Breasts
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
For the Tzatziki Sauce
  • 1 cup Greek Yogurt
  • 2 cloves Minced Garlic
  • 1 cup Grated Cucumber
  • 2 tablespoons Dill
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Oregano
  • 1 teaspoon Paprika
  • 1 cup Cucumber Substitute Diced zucchini or bell pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large baking dish, combine the rice and chicken broth.
  3. Season the chicken with olive oil, salt, and pepper, and place it on top of the rice mixture.
  4. Cover tightly with foil and bake for 35 minutes.
Tzatziki Sauce
  1. Meanwhile, in a bowl, mix together the Greek yogurt, minced garlic, grated cucumber, dill, lemon juice, oregano, and paprika to create your tzatziki sauce.
  2. Once the chicken is cooked, add your chosen cucumbers and drizzle with tzatziki sauce before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.