Description
A simple and flavorful Dump and Bake Chicken Tzatziki recipe that combines tender chicken with aromatic spices and creamy tzatziki sauce, all baked over a bed of rice.
Ingredients
Scale
- 1 cup long-grain white rice
- 375 ml low-sodium chicken broth
- 680 g boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 0.5 teaspoon paprika
- 240 ml tzatziki sauce
- 1 medium cucumber, thinly sliced for garnish (optional)
- 60 g crumbled feta cheese
- 30 g chopped fresh parsley or dill, for garnish
Instructions
- Preheat the oven to 190°C and lightly grease a 33 x 23 cm baking dish.
- Spread uncooked rice evenly into the prepared dish. Pour chicken broth over the rice, ensuring all grains are submerged.
- Distribute the chicken breast pieces evenly over the rice. Sprinkle garlic powder, onion powder, dried oregano, and paprika uniformly over the chicken.
- Spoon tzatziki sauce over the chicken, spreading it lightly to fully coat the surface.
- Cover the dish tightly with aluminum foil and bake for 35 to 40 minutes, or until the chicken is cooked through and the rice is tender. If moisture remains, remove the foil and bake uncovered for an additional 5 to 10 minutes.
- Remove from the oven and allow to rest for 5 minutes. Garnish with crumbled feta, chopped parsley or dill, and cucumber slices.
- Serve warm.
Notes
- For a spicier dish, consider adding crushed red pepper flakes.
- Feel free to swap chicken for a different protein such as turkey or tofu for a vegetarian option.
- If you prefer, you can use brown rice but adjust the cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg