Dump-and-Bake Chicken Tzatziki Rice

$- 1 lb boneless, skinless chicken breasts - 1 cup long-grain white rice - 2 cups chicken broth - 1 cup Greek yogurt - 1 medium cucumber, diced - 2 tablespoons fresh dill, finely chopped - 2 tablespoons fresh lemon juice (about 1 medium lemon) - 1 clove garlic, minced - 1 cup cherry tomatoes, halved - 1 tablespoon extra virgin olive oil - Salt and freshly ground pepper to taste To make Dump-and-Bake Chicken Tzatziki Rice, gather these fresh ingredients. The chicken breasts are the main protein. I love using boneless and skinless chicken breasts for ease and quick cooking. They stay juicy while baking and soak up flavors well. Next, the long-grain white rice acts as the perfect base. It cooks beautifully in the chicken broth, absorbing all the savory goodness. The broth adds depth to the dish, making it rich and flavorful. For the tzatziki sauce, Greek yogurt gives it a creamy texture. I add diced cucumber for crunch and fresh dill for that herbal kick. The tzatziki sauce adds a refreshing balance to the warm chicken and rice. Finally, lemon juice, minced garlic, cherry tomatoes, olive oil, salt, and pepper round out the ingredients. The lemon juice brightens the sauce, while garlic brings a warm depth. Cherry tomatoes add a pop of color and flavor. The olive oil helps bind everything together, making the dish shine. Using these ingredients creates a simple yet satisfying meal. It’s easy to prepare and perfect for busy days! {{ingredient_image_2}} Preheating the oven to 400°F (200°C) is vital. A hot oven helps cook the chicken and rice evenly. This step ensures your meal comes out perfectly. If you skip this, your dish may not cook well. In a large casserole dish, combine 1 cup of long-grain white rice and 2 cups of chicken broth. Stir well with a spoon. Make sure the rice is spread out evenly. Next, lay 1 pound of boneless, skinless chicken breasts on top. Season the chicken with salt and freshly ground pepper. This adds flavor and makes your dish tasty. Seal the dish tightly with aluminum foil. This keeps the steam inside, helping the rice and chicken cook. Bake in the preheated oven for 25 minutes. After 25 minutes, take the dish out. Remove the foil and sprinkle 1 cup of halved cherry tomatoes over the chicken. Return the dish to the oven without foil. Bake for another 10-15 minutes until the chicken is cooked through. The internal temperature should reach 165°F (75°C). Let it rest for 5 minutes before serving. Fluff the rice with a fork and drizzle tzatziki sauce over the chicken. Enjoy your meal! To ensure the chicken is tender and juicy, I recommend using chicken breasts that are uniform in size. This helps them cook evenly. Season them well with salt and pepper before baking. A meat thermometer is your best friend here. It helps you check the internal temperature. The chicken should reach 165°F (75°C) to be safe to eat. This ensures you avoid dry chicken while keeping it juicy and flavorful. After baking, fluff the rice with a fork. This adds air and keeps it light. To avoid mushy rice, make sure to use long-grain white rice and the right amount of chicken broth. Too much liquid makes the rice soggy. Stick to the recipe for the best results. Remember, the rice cooks in the steam created by the covered dish. You can adjust the garlic and dill levels in the tzatziki to fit your taste. If you love garlic, add more! For a milder taste, use less. If you want a substitute for Greek yogurt, try using sour cream or a plant-based yogurt. This can change the flavor and texture slightly, but it still tastes great. Pro Tips Marinate for Extra Flavor: For a more flavorful chicken, consider marinating the chicken breasts in lemon juice, garlic, and dill for at least 30 minutes before baking. Use Jasmine or Basmati Rice: For an aromatic touch, try using jasmine or basmati rice instead of regular long-grain rice. They will infuse a lovely fragrance into the dish. Check for Doneness: Always use a meat thermometer to ensure your chicken has reached an internal temperature of 165°F (75°C) for safe consumption. Add Veggies for Color: Feel free to add other vegetables such as bell peppers or spinach to the rice mixture before baking for added nutrition and vibrant color. {{image_4}} You can switch out the chicken for other proteins. Turkey works well and stays juicy. Tofu is a great choice for a meatless option. It absorbs flavors nicely, making it tasty. Instead of long-grain white rice, try using quinoa. Quinoa adds a nice crunch and is packed with protein. Brown rice is another healthy swap, though it may need extra cooking time. Spices can elevate this dish. Adding cumin gives a warm, earthy taste. Paprika can add a smoky flavor that’s delightful. You can also toss in vegetables for more color and nutrition. Bell peppers add a sweet crunch, while zucchini brings a light, fresh taste. Feel free to mix and match your favorites. For a beautiful presentation, serve in individual bowls. Garnish each bowl with fresh dill and a lemon wedge for brightness. You can also serve this dish as a cold meal. It makes for a refreshing lunch option on hot days. Meal prep is easy with this recipe, so consider making it ahead for busy weeks. To keep leftovers fresh, place them in airtight containers. This helps to avoid drying out. You can store the chicken tzatziki rice in the fridge for up to four days. Make sure it cools down first before sealing. This keeps the flavors intact and safe to eat later. To reheat, use the microwave or oven. If using a microwave, heat in short bursts. Stir in between to warm it evenly. For the oven, cover with foil and heat at 350°F (175°C). This keeps the chicken moist and tender. Always check the chicken's internal temperature; it should be 165°F (75°C) to ensure safety. You can freeze this dish for up to three months. To freeze, let it cool completely first. Then, store it in freezer-safe containers. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above to enjoy a tasty meal later! Yes, you can use brown rice. However, you must adjust the cooking time. Brown rice takes longer to cook. You may need to add extra water, too. I suggest cooking the brown rice for about 45 minutes. This helps it get tender and fluffy. Keep in mind, the texture will differ a bit from white rice. To check if the chicken is done, use a meat thermometer. The chicken should reach 165°F (75°C). Insert the thermometer into the thickest part of the chicken. If you don’t have a thermometer, cut into the chicken. The meat should be opaque and the juices clear. Any pink means it needs more time. You can pair this dish with a fresh salad. A Greek salad works great with its flavors. Add some warm pita bread on the side. Roasted vegetables also make a nice addition. You can even serve a light yogurt dip for more tzatziki flavor. Yes, you can prepare it ahead. Just follow the recipe up to the baking step. Cover the dish and keep it in the fridge. When you are ready, bake it as directed. This helps the flavors blend well. It also saves you time on busy days. Absolutely! You can use chickpeas or tofu instead of chicken. Both options add protein and texture. Make sure to adjust the cooking time. Cook the rice and broth as usual. Add the chickpeas or tofu when you would add the chicken. It will be just as tasty and filling! Dump-and-Bake Chicken Tzatziki Rice is a simple dish to make. We covered ingredients like chicken breasts, rice, and tzatziki sauce. I shared easy steps for preparing, baking, and customizing the dish. You learned tips for great chicken and rice texture. Remember, feel free to swap proteins or grains to fit your taste. This dish is perfect for busy days or meal prep. Enjoy healthy and flavorful meals with little effort. Your kitchen can be a fun place to explore new flavors!$

Dump-and-Bake Chicken Tzatziki Rice

A simple and flavorful one-dish meal featuring chicken, rice, and a refreshing tzatziki sauce.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 400 kcal

Ingredients

1 lb boneless, skinless chicken breasts
1 cup long-grain white rice
2 cups chicken broth
1 medium cucumber, diced
1 cup Greek yogurt
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh lemon juice
1 clove garlic, minced
to taste salt and freshly ground pepper
1 cup cherry tomatoes, halved
1 tablespoon extra virgin olive oil

Instructions

Begin by preheating your oven to 400°F (200°C) to ensure it’s hot and ready for baking.
In a large casserole dish, combine the long-grain white rice and chicken broth. Use a spoon to stir well, ensuring the rice is evenly distributed in the baking dish.
Lay the chicken breasts directly on top of the rice mixture. Season the chicken generously with salt and freshly ground pepper for optimal flavor.
Seal the casserole dish tightly with aluminum foil to trap the steam, which will help cook the chicken and rice evenly. Bake in the preheated oven for 25 minutes.
While your chicken and rice are baking, prepare the tzatziki sauce. In a medium mixing bowl, combine Greek yogurt, diced cucumber, fresh dill, lemon juice, minced garlic, and a pinch of salt and pepper. Stir the mixture until well combined. Taste and adjust the seasoning if necessary, then set aside.
After 25 minutes, carefully remove the casserole from the oven. Remove the foil and sprinkle the halved cherry tomatoes over the chicken. Return the dish to the oven without the foil and bake for an additional 10-15 minutes, or until the chicken is fully cooked (the internal temperature should reach 165°F or 75°C).
Once cooked, remove the dish from the oven and let it rest for 5 minutes to allow the flavors to settle.
Using a fork, fluff the rice to aerate it. Serve the tender chicken breasts over the fluffy rice, generously drizzled with the tzatziki sauce for a refreshing contrast.

Notes

Serve in individual bowls and garnish with fresh dill and a lemon wedge for extra freshness.

Keyword bake, chicken, easy, rice, tzatziki