Dump and Bake Chicken Tzatziki (Print Version)
# Ingredients:
→ For the Casserole
01 -
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 -
1 cup long-grain white rice (uncooked)
03 -
1 1/2 cups chicken broth or water
04 -
1 cup plain Greek yogurt
05 -
1/3 cup grated cucumber (squeeze out excess water)
06 -
2 tablespoons olive oil
07 -
2 garlic cloves, minced
08 -
1 teaspoon dried dill or 2 teaspoons fresh dill, chopped
09 -
1 teaspoon dried oregano
10 -
1/2 teaspoon ground cumin
11 -
Salt and black pepper, to taste
12 -
Juice of 1 lemon
13 -
1/2 cup crumbled feta cheese (optional)
14 -
1/4 cup chopped fresh parsley or cilantro (for garnish)
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or casserole dish.
02 -
In the baking dish, combine the uncooked rice, chicken broth (or water), olive oil, garlic, dill, oregano, cumin, salt, and pepper. Stir to evenly distribute the seasonings.
03 -
Arrange the chicken pieces evenly over the rice mixture. In a small bowl, whisk together the Greek yogurt, grated cucumber, and lemon juice to create the tzatziki base. Pour the yogurt mixture evenly over the chicken and rice. Spread it gently with the back of a spoon.
04 -
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 35-40 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
05 -
Remove the foil and sprinkle crumbled feta cheese over the top, if desired. Bake for an additional 5 minutes, uncovered, to melt the cheese slightly. Garnish with fresh parsley or cilantro.
06 -
Let the dish sit for 5 minutes to allow the flavors to meld. Serve warm, alongside a crisp salad or warm pita bread.
# Notes:
01 -
Rice Options: Substitute brown rice or jasmine rice, but adjust the liquid and cooking time accordingly. Brown rice may require up to 50 minutes to cook.
02 -
Tzatziki Shortcut: Use store-bought tzatziki sauce for convenience, thinning it slightly with lemon juice or water before spreading over the dish.
03 -
Make Ahead: Prep the dish up to step 3, cover, and refrigerate for up to 12 hours. Bake when ready.