Description
A flavorful one-baking dish combining tender chicken, aromatic herbs, and creamy tzatziki with rice.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup long-grain white rice (uncooked)
- 1 1/2 cups chicken broth or water
- 1 cup plain Greek yogurt
- 1/3 cup grated cucumber (squeeze out excess water)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried dill (or 2 teaspoons fresh dill, chopped)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- Juice of 1 lemon
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup chopped fresh parsley or cilantro (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- In the greased baking dish, combine rice, chicken broth, olive oil, minced garlic, dried dill, dried oregano, ground cumin, salt, and pepper. Stir to evenly distribute.
- Arrange the chicken pieces evenly over the rice mixture.
- In a small bowl, whisk together Greek yogurt, grated cucumber, and lemon juice.
- Pour the tzatziki mixture evenly over the chicken and rice.
- Cover the baking dish tightly with aluminum foil.
- Bake for 35-40 minutes, or until the rice is tender and chicken is cooked (internal temperature of 165°F/74°C).
- Remove foil, sprinkle feta cheese on top if desired, and bake for an additional 5 minutes.
- Garnish with fresh parsley or cilantro and let sit for 5 minutes before serving.
Notes
This dish can be prepped a day in advance; combine other ingredients before baking for optimal freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg