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Baked chicken tzatziki rice served in a bowl, garnished with fresh herbs.

Dump and Bake Chicken Tzatziki Rice

An effortless weeknight dinner featuring tender chicken marinated in tzatziki sauce, served over a bed of fragrant rice, embodying Mediterranean flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Long Grain White Rice Jasmine or basmati rice are great alternatives
  • 4 cups Chicken Broth Or water for a less savory option
  • 2 pieces Boneless, Skinless Chicken Breasts Skinless thighs are a tasty substitute
  • 2 tablespoons Olive Oil Drizzled on chicken for a golden crust
  • 1 teaspoon Salt Essential for flavor
  • 1 teaspoon Black Pepper Essential for flavor
  • 1 cup Greek Yogurt Or dairy-free yogurt for a lighter option
  • 2 cloves Minced Garlic Fresh garlic infuses robust flavor
  • 1 cup Grated Cucumber Squeeze out excess moisture
  • 2 tablespoons Dill Fresh preferred over dried
  • 2 tablespoons Lemon Juice Brightens the sauce
  • 1 teaspoon Oregano Can mix up with Italian seasoning
  • 1 teaspoon Paprika Enhances flavor profile
  • 1 cup Cucumber Substitute Diced zucchini or bell pepper work

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large baking dish, combine rice and chicken broth.
  3. Season the chicken breasts with olive oil, salt, black pepper, and paprika. Place on top of rice.
  4. Bake uncovered for about 25 minutes until chicken is cooked through.
  5. While the chicken bakes, mix Greek yogurt, minced garlic, grated cucumber, dill, lemon juice, oregano, and a pinch of salt in a bowl.
  6. Remove the dish from the oven and let it rest for 5 minutes before fluffing the rice.
  7. Serve topped with tzatziki sauce and diced vegetables.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, heat for 2-3 minutes in the microwave. For longer storage, freeze for up to 3 months.