Description
A simple one-pan dump-and-bake meal featuring tender chicken breasts on a bed of fluffy rice, topped with tangy, herby tzatziki sauce. Perfect for an easy and satisfying lunch or dinner.
Ingredients
- Long grain white rice – 1 1/2 cups (uncooked)
- Chicken broth or water – 2 1/2 cups
- Boneless, skinless chicken breasts – 4
- Greek yogurt – 1 cup
- Cucumber – 1 medium, peeled, seeded, and finely chopped or grated
- Garlic – 3 cloves, minced
- Fresh dill – 1 tablespoon (or 1 tsp dried)
- Lemon juice – 1 tablespoon
- Dried oregano – 1 teaspoon
- Paprika – 1 teaspoon
- Salt – 1 teaspoon
- Black pepper – 1/2 teaspoon
- Olive oil – 2 tablespoons
- Optional garnish: fresh dill or parsley, lemon wedges
Instructions
- Preheat oven to 375°F (190°C). Spread uncooked rice evenly in a large baking dish (9×13 inches).
- Pour chicken broth (or water) over the rice without stirring.
- In a small bowl, mix Greek yogurt, minced garlic, cucumber, dill, lemon juice, oregano, paprika, salt, and black pepper to make the tzatziki sauce.
- Pat chicken breasts dry, drizzle with olive oil, and place them on top of the rice.
- Spread tzatziki sauce generously over each chicken breast.
- Cover tightly with foil and bake for 50–60 minutes until chicken is fully cooked and rice is tender.
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with fresh dill, parsley, or lemon wedges if desired.
Notes
- Can use brown rice, adjusting liquid and cooking time accordingly.
- Substitute Greek yogurt with plain yogurt or vegan yogurt if needed.
- Prepare ahead up to the baking step; refrigerate up to 24 hours before baking.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Lunch & Light Meals
- Method: Bake
- Cuisine: Mediterranean