Dump-and-Bake Chicken Tzatziki (Printable Version)
Tender chicken and rice baked with tangy tzatziki sauce and herbs for an effortless, flavorful dish.
# Ingredients Required:
→ Grains and Broth
01 -
240 ml long-grain white rice
02 -
360 ml low-sodium chicken broth
→ Protein
03 -
680 g boneless, skinless chicken breasts, cut into bite-sized pieces
→ Spices
04 -
5 ml garlic powder
05 -
5 ml onion powder
06 -
5 ml dried oregano
07 -
2.5 ml paprika
→ Sauces and Dairy
08 -
240 ml tzatziki sauce
09 -
120 ml crumbled feta cheese
→ Garnishes
10 -
1 medium cucumber, thinly sliced (optional)
11 -
120 ml chopped fresh parsley or dill
# Guide to Cooking:
01 -
Preheat oven to 190°C and lightly grease a 23x33 cm baking dish.
02 -
Spread uncooked rice evenly in the baking dish and pour in chicken broth, ensuring rice is fully submerged.
03 -
Scatter chicken pieces over rice, then evenly sprinkle garlic powder, onion powder, oregano, and paprika atop.
04 -
Spoon tzatziki sauce over chicken, spreading gently to coat evenly.
05 -
Cover dish tightly with aluminum foil and bake for 35-40 minutes until chicken is cooked through and rice is tender.
06 -
If necessary, bake uncovered for an additional 5-10 minutes to evaporate excess liquid.
07 -
Remove from oven and let rest 5 minutes. Garnish with crumbled feta, fresh parsley or dill, and cucumber slices.
08 -
Serve warm and enjoy the blend of Mediterranean flavors.
# Extra Suggestions:
01 -
Bone-in, skin-on chicken thighs may be used for richer flavor. Fresh herbs can be substituted with dried at 1:3 ratio. Use chickpeas or beans to make vegan.