Dump and Bake Chicken Tzatziki (Print Version)
# Ingredients:
→ For the Dish
01 -
4 boneless, skinless chicken breasts (about 1.5 lbs)
02 -
1 cup long-grain white rice (or basmati rice)
03 -
2 cups chicken broth (or water, for a lighter option)
04 -
1/2 cup tzatziki sauce (store-bought or homemade)
05 -
1 tsp garlic powder
06 -
1 tsp dried oregano
07 -
1/2 tsp paprika
08 -
Salt and black pepper, to taste
09 -
1/2 cup diced cucumbers (optional, for garnish)
10 -
1/4 cup chopped fresh parsley (optional, for garnish)
11 -
Lemon wedges (optional, for serving)
# Instructions:
01 -
Preheat your oven to 375°F (190°C).
02 -
In a 9×13-inch baking dish, spread the uncooked rice evenly across the bottom. Pour the chicken broth over the rice.
03 -
Rub the chicken breasts with garlic powder, oregano, paprika, salt, and black pepper. Place the seasoned chicken breasts on top of the rice.
04 -
Spoon the tzatziki sauce over each chicken breast, spreading it slightly to coat the tops.
05 -
Cover the baking dish tightly with foil and bake for 35 minutes.
06 -
Remove the foil and bake for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
07 -
Remove the dish from the oven and let it rest for 5 minutes. Garnish with diced cucumbers, fresh parsley, and a squeeze of lemon juice if desired. Serve immediately.
# Notes:
01 -
For best flavor, use fresh, high-quality tzatziki sauce, either store-bought or homemade.
02 -
To ensure even cooking, make sure the chicken breasts are similar in size and thickness.
03 -
If using brown rice instead of white, increase the cooking time by 10-15 minutes and add 1/2 cup more liquid.