Name: Dump And Bake Chicken Tzatziki Rice for Effortless Flavor Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 2 cups Long Grain White Rice (Jasmine or basmati rice are great alternatives); 4 cups Chicken Broth (or water for a less savory option); 2 pieces Boneless, Skinless Chicken Breasts (skinless thighs are a tasty substitute); 2 tablespoons Olive Oil (drizzled on chicken for a golden crust); 1 teaspoon Salt (essential for flavor); 1 teaspoon Black Pepper (essential for flavor); 1 cup Greek Yogurt (or dairy-free yogurt for a lighter option); 2 cloves Minced Garlic (fresh garlic infuses robust flavor); 1 cup Grated Cucumber (squeeze out excess moisture); 2 tablespoons Dill (fresh preferred over dried); 2 tablespoons Lemon Juice (brightens the sauce); 1 teaspoon Oregano (can mix up with Italian seasoning); 1 teaspoon Paprika (enhances flavor profile); 1 teaspoon Salt; 1 teaspoon Black Pepper; 1 cup Cucumber (substitute diced zucchini or bell pepper works)

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Introduction

This Dump and Bake Chicken Tzatziki Rice is a simple, flavorful one-dish meal perfect for busy weeknights. With tender chicken, aromatic rice, and creamy homemade tzatziki sauce, it combines effortless preparation with vibrant Mediterranean flavors.

A dark bowl filled with three layers: the bottom layer is yellow rice with mixed herbs, the middle layer has grilled chicken pieces with a slightly charred and orange-brown color, and the top layer features a mound of creamy white sauce mixed with green herbs. Around the bowl, slices of lemon and lime are placed on the rice, adding a touch of bright yellow and green. Fresh green herbs are scattered over the whole dish. The bowl is set on a white marbled surface with a gray cloth underneath one side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Long Grain White Rice (Jasmine or basmati rice work well)
4 cups Chicken Broth (or water for a less savory option)
2 pieces Boneless, Skinless Chicken Breasts (skinless thighs can be substituted)
2 tablespoons Olive Oil (for drizzling on chicken)
1 teaspoon Salt
1 teaspoon Black Pepper
1 cup Greek Yogurt (or dairy-free yogurt alternative)
2 cloves Minced Garlic
1 cup Grated Cucumber (excess moisture squeezed out)
2 tablespoons Fresh Dill
2 tablespoons Lemon Juice
1 teaspoon Oregano
1 teaspoon Paprika

Instructions

Step 1: Preheat your oven to 375°F (190°C). Evenly spread the uncooked rice in a 9×13 inch baking dish.
Step 2: Pour the chicken broth or water gently over the rice without stirring to ensure even cooking.
Step 3: In a separate bowl, mix together the Greek yogurt, minced garlic, grated cucumber, dill, lemon juice, oregano, paprika, salt, and pepper to make the tzatziki sauce.
Step 4: Pat the chicken breasts dry with a paper towel, drizzle with olive oil, and place them on top of the rice in the baking dish.
Step 5: Generously spread the tzatziki sauce over each chicken breast.
Step 6: Cover the dish tightly with foil and bake for 50 to 60 minutes, until the rice is cooked and chicken is tender.
Step 7: Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with fresh dill or parsley and lemon wedges if desired.

Tips & Variations

Substitute diced zucchini or bell pepper for cucumber if preferred in the tzatziki sauce.
Try using skinless chicken thighs for juicier meat and extra flavor.
Squeeze out excess moisture from grated cucumber to avoid watery sauce.
For a dairy-free option, use dairy-free yogurt in the tzatziki sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of broth or water if needed to keep the rice moist.

How to Serve

A white plate holds a colorful dish with three main layers; the bottom layer is a bed of long-grain rice mixed with white and yellow grains, giving a fluffy, slightly separated texture. On top of the rice, there is a ring of grilled chicken pieces that are golden brown with a slightly charred surface and some green herbs sprinkled over them. In the center of the plate, there is a mound of creamy white sauce with green herbs mixed in, topped with a small roasted cherry tomato slice. Around the edge of the plate, alternating lemon and lime wedges add fresh yellow and pale green pops of color. The plate is on a white marbled surface with some green parsley in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, jasmine or basmati rice work well as alternatives to long grain white rice. Keep in mind cooking times may vary slightly.

Is it necessary to cover the dish with foil?

Covering with foil traps steam, ensuring the rice cooks evenly and the chicken stays moist. It’s recommended not to skip this step for best results.