Description
A simple, flavorful Mediterranean-inspired chicken and rice bake topped with creamy tzatziki, fresh herbs, and bright lemon for an easy one-pan dinner.
Ingredients
- 2 cups uncooked basmati or long-grain rice
- 3 cups chicken broth
- 1 1/2 lbs boneless skinless chicken breasts, cut into chunks
- 1 cup tzatziki sauce
- 1 cup Greek yogurt
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and pepper, to taste
- 1/2 cup diced cucumber (for topping)
- 1/4 cup chopped fresh dill or parsley
- Lemon wedges for serving
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
- Spread the uncooked rice evenly across the bottom of the baking dish.
- Pour the chicken broth over the rice.
- In a bowl, combine chicken pieces with olive oil, garlic, lemon juice, oregano, paprika, cumin, salt, and pepper. Toss to coat.
- Arrange the seasoned chicken evenly over the rice mixture.
- Cover the pan tightly with foil and bake for 45–50 minutes, or until rice is tender and chicken is cooked through.
- Remove from the oven and let rest for 5 minutes.
- Stir together tzatziki and Greek yogurt, then spoon or swirl over the warm chicken and rice.
- Top with diced cucumber, fresh dill or parsley, and serve with lemon wedges.
Notes
- Add chopped spinach or cherry tomatoes for extra color and nutrients.
- If rice is not fully cooked at 50 minutes, re-cover and bake an additional 5–10 minutes.
- Use store-bought or homemade tzatziki.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean