Dump and Bake Chicken Tzatziki (Print Version)
Easy one-pan casserole combining chicken, tzatziki, rice, and herbs for fresh Mediterranean flavors.
# Ingredients:
→ Grains
01 -
1 cup long-grain white rice
→ Broth
02 -
375 ml low-sodium chicken broth
→ Proteins
03 -
680 g boneless, skinless chicken breasts, cut into bite-sized pieces
→ Spices
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon dried oregano
07 -
0.5 teaspoon paprika
→ Sauces
08 -
240 ml tzatziki sauce
→ Garnishes
09 -
1 medium cucumber, thinly sliced for garnish (optional)
10 -
60 g crumbled feta cheese
11 -
30 g chopped fresh parsley or dill, for garnish
# Steps to Follow:
01 -
Preheat the oven to 190°C and lightly grease a 33 x 23 cm baking dish.
02 -
Spread uncooked rice evenly into the prepared dish. Pour chicken broth over the rice, ensuring all grains are submerged.
03 -
Distribute the chicken breast pieces evenly over the rice. Sprinkle garlic powder, onion powder, dried oregano, and paprika uniformly over the chicken.
04 -
Spoon tzatziki sauce over the chicken, spreading it lightly to fully coat the surface.
05 -
Cover the dish tightly with aluminum foil and bake for 35 to 40 minutes, or until the chicken is cooked through and the rice is tender. If moisture remains, remove the foil and bake uncovered for an additional 5 to 10 minutes.
06 -
Remove from the oven and allow to rest for 5 minutes. Garnish with crumbled feta, chopped parsley or dill, and cucumber slices.
07 -
Serve warm.
# Additional Notes:
01 -
For meal prep or larger gatherings, double the quantities and use a larger baking vessel.
02 -
Store any leftovers in an air-tight container in the refrigerator for up to three days. Reheat gently in the microwave or oven.