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Dump and Bake Chicken Tzatziki Rice

A simple one-pan dish combining chicken, rice, and a refreshing tzatziki sauce, perfect for busy weeknights.

  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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
  • 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

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large baking dish, combine the rice and chicken broth. Stir to mix well.
  3. Place the boneless chicken breasts on top of the rice. Drizzle with olive oil and season with salt, pepper, and paprika.
  4. Cover the dish tightly with aluminum foil and bake for about 35-40 minutes, or until the chicken is cooked through and the rice is tender.
  5. While the chicken and rice are baking, prepare the tzatziki sauce by mixing Greek yogurt, minced garlic, grated cucumber, dill, lemon juice, oregano, and a pinch of salt and pepper in a bowl.
  6. Once the chicken is cooked, remove the dish from the oven and let it sit for a few minutes.
  7. Fluff the rice with a fork and serve the chicken over the rice, topped with tzatziki sauce and cucumber substitute.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat with a splash of water to keep it moist.

  • Author: jessica-baker
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Paleo

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 70mg

Keywords: chicken, rice, tzatziki, one-pan, Mediterranean