Description
This Tzatziki Chicken Rice Bake is a comforting one-pan meal featuring tender chicken, savory rice, and a cool, creamy tzatziki sauce, making it perfect for busy weeknights.
Ingredients
2 tablespoons Olive Oil
1.5 pounds Boneless, Skinless Chicken Breasts or Thighs, cut into 1-inch cubes
1 teaspoon Dried Oregano
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt, plus more to taste
1/4 teaspoon Black Pepper, plus more to taste
1 large Yellow Onion, chopped
2 cloves Garlic, minced
1.5 cups Long-Grain White Rice, rinsed
3 cups Chicken Broth
1 cup Chopped Fresh Spinach (optional)
1 large Cucumber, peeled, deseeded, and grated
1.5 cups Plain Greek Yogurt
2 cloves Garlic, minced
1 tablespoon Fresh Lemon Juice
2 tablespoons Fresh Dill, chopped
1/4 teaspoon Salt
Pinch of Black Pepper
Instructions
- Prepare the Chicken: In a medium bowl, toss the cubed chicken with 1 tablespoon of olive oil, oregano, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make sure the chicken is evenly coated
- Sauté Aromatics: Preheat your oven to 375°F (190°C). In a large, oven-safe Dutch oven or a deep, oven-safe skillet (with a lid), heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant
- Brown the Chicken: Push the onions and garlic to one side of the pan. Add the seasoned chicken to the other side and sear for 3-4 minutes until lightly browned on all sides. Stir the chicken, onions, and garlic together
- Add Rice and Broth: Stir in the rinsed long-grain white rice with the chicken mixture. Pour in the chicken broth and stir gently to combine everything. Bring the mixture to a simmer
- Bake the Dish: Once simmering, stir in the optional fresh spinach if using, pushing it down into the liquid. Cover the Dutch oven or skillet tightly with its lid (or aluminum foil if using a skillet without a lid). Transfer the dish to the preheated oven and bake for 20-25 minutes, or until the rice is tender and has absorbed all the liquid
- Prepare the Tzatziki: While the bake is in the oven, prepare the tzatziki topping. Squeeze out as much excess liquid as possible from the grated cucumber using a clean kitchen towel or paper towels. In a medium bowl, combine the squeezed cucumber with Greek yogurt, minced garlic, fresh lemon juice, chopped dill, 1/4 teaspoon salt, and a pinch of black pepper. Stir well to combine
- Rest and Serve: Once the Tzatziki Chicken Rice Bake is out of the oven, let it rest, still covered, for 5-10 minutes. Fluff the rice gently with a fork
- Enjoy: Serve generous portions of the hot Tzatziki Chicken Rice Bake, topped with a dollop of the fresh, creamy homemade tzatziki
Notes
Rinse your rice thoroughly to prevent stickiness.
Squeeze the cucumber for the tzatziki to avoid excess moisture.
Let the dish rest after baking for better texture.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg