Dump-and-Bake Chicken Tzatziki (Print Version)
# Ingredients:
01 -
1 cup long-grain white rice
02 -
1 ½ cups low-sodium chicken broth
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1 ½ pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried oregano
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½ teaspoon paprika
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1 cup tzatziki sauce (store-bought or homemade)
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1 medium cucumber (sliced thinly for garnish, optional)
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½ cup crumbled feta cheese
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½ cup chopped fresh parsley or dill (for garnish)
# Instructions:
01 -
Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
02 -
Spread the uncooked rice evenly in the baking dish. Pour in the chicken broth, ensuring the rice is completely submerged for even cooking.
03 -
Scatter the chicken pieces on top of the rice. Sprinkle the garlic powder, onion powder, oregano, and paprika evenly over the chicken for a burst of Mediterranean flavor.
04 -
Spoon the tzatziki sauce over the chicken, spreading it gently with the back of a spoon to ensure the chicken is well-coated. This sauce will keep the chicken moist and infuse the casserole with its creamy, tangy goodness.
05 -
Cover the dish tightly with aluminum foil and bake for 35-40 minutes. The chicken should be fully cooked, and the rice tender and fluffy. If needed, bake uncovered for an additional 5-10 minutes to absorb any excess liquid.
06 -
Once baked, remove the casserole from the oven and let it sit for 5 minutes. Garnish with crumbled feta cheese, fresh parsley or dill, and cucumber slices for a refreshing crunch.
07 -
Serve warm, savoring the delicious aroma and vibrant flavors in every bite.
# Notes:
01 -
You can easily double the recipe for a larger crowd or for meal prep.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.