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Dump-and-Bake Chicken Tzatziki Rice: A Taste of Greece Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 242 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek
  • Diet: Low Fat

Description

Dump-and-Bake Chicken Tzatziki Rice is a delicious and easy Greek-inspired casserole combining tender chicken, fluffy rice, and a creamy homemade tzatziki sauce. The dish is baked together, allowing the flavors to meld beautifully in one pan for a simple yet flavorful meal.

Ingredients

Main Ingredients

  • 2 cups Rice (uncooked, fluffy basis for the dish)
  • 1 lb Chicken breasts or thighs (skinless for a lighter option)
  • 2 cups Chicken Broth (can substitute with vegetable broth for vegetarian)

Tzatziki Sauce Ingredients

  • 1 cup Greek Yogurt (low-fat for a healthier alternative)
  • 1 medium Cucumber (grated for better consistency)
  • 2 cloves Garlic (freshly minced for best flavor)
  • 2 tbsp Fresh Dill (can use dried dill or parsley if fresh is unavailable)
  • 1 tbsp Lemon Juice (fresh-squeezed for vibrant flavor)

Seasonings

  • Salt (to taste)
  • Black Pepper (to taste)

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a casserole dish to prevent sticking.
  2. Layer the rice: Spread the uncooked rice evenly across the bottom of the prepared baking dish, creating a base layer.
  3. Add the chicken: Arrange the skinless chicken pieces evenly over the rice. Season generously with salt and black pepper to taste.
  4. Prepare the tzatziki mixture: In a mixing bowl, combine the Greek yogurt, grated cucumber, minced garlic, fresh dill, and lemon juice. Stir until well incorporated.
  5. Top with tzatziki sauce: Spoon the tzatziki mixture evenly over the chicken and rice layers, ensuring full coverage.
  6. Add broth: Pour the chicken broth over the entire mixture, making sure the rice is fully submerged in liquid for proper cooking.
  7. Cover and bake: Cover the baking dish tightly with aluminum foil to retain moisture. Bake in the preheated oven for 45 to 50 minutes until the chicken is cooked through and the rice is tender.

Notes

  • You can substitute chicken broth with vegetable broth for a vegetarian version, though omit the chicken in that case.
  • For a lighter option, use low-fat Greek yogurt.
  • Fresh dill adds the best flavor, but dried dill or parsley work as substitutes.
  • Grating the cucumber removes excess moisture and prevents the tzatziki from becoming watery.
  • Ensure the rice is fully covered by broth to avoid undercooked grains.
  • Leftovers keep well refrigerated for up to 3 days.

Find it online: https://slsrecipes.com/dump-and-bake-chicken-tzatziki-rice-a-taste-of-greece-recipe/