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Chicken Tzatziki with Rice

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A one-pan dish featuring tender chicken, fluffy rice, and creamy tzatziki sauce for a quick and satisfying meal.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into chunks
  • 1 cup long-grain white rice (uncooked)
  • 1 ¾ cups chicken broth (low sodium)
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 cup tzatziki sauce (store-bought or homemade)
  • ¼ cup crumbled feta cheese (optional)
  • 1 tablespoon olive oil
  • Fresh parsley or dill (for garnish)
  • Lemon wedges (for serving)
  • Extra tzatziki (for serving)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
  2. In the prepared baking dish, combine the uncooked rice, chicken broth, halved cherry tomatoes, sliced red onion, dried oregano, garlic powder, salt, and pepper. Stir gently and spread evenly across the dish.
  3. Place the chicken chunks over the rice mixture, gently pressing them into the liquid. Drizzle olive oil over the chicken.
  4. Spoon tzatziki sauce over the chicken without mixing it in completely.
  5. Cover the dish tightly with foil and bake for 35–40 minutes. Then, uncover, sprinkle feta on top (if using), and bake for an additional 10–15 minutes until chicken is fully cooked and rice is tender.
  6. Let the dish rest for 5 minutes. Garnish with fresh parsley or dill, serve with lemon wedges, and enjoy with extra tzatziki on the side.

Notes

For a vegetarian option, swap the chicken for chickpeas or more vegetables and use veggie broth as the base. Leftovers can be stored in the refrigerator for 3 to 4 days or frozen for up to 2 months.

Nutrition

Find it online: https://www.topchoicerecipes.com/dump-and-bake-chicken-tzatziki-with-rice/