Description
A convenient one-pan Greek dish combining tender baked chicken, fluffy rice, and refreshing tzatziki sauce. Ideal for quick family meals or meal prepping, offering a crisp rice topping and creamy tangy sauce for balanced flavors and textures.
Ingredients
1 ½ pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
1 cup long-grain white rice (rinsed)
2 cups low-sodium chicken broth
1 teaspoon dried Greek oregano
½ teaspoon garlic powder
1 small English cucumber (cored and grated)
1 cup plain Greek yogurt (full-fat or non-dairy)
2 tablespoons extra virgin olive oil
1 large lemon (juice and zest)
½ cup crumbled feta cheese (optional)
Instructions
Preheat oven to 375°F (190°C) and line a 9×13-inch baking dish with parchment paper.
Combine rice, chicken broth, oregano, garlic powder, and 1 tablespoon olive oil in a bowl, mixing gently to avoid clumps.
Pat chicken pieces dry, season with black pepper, and layer them over the rice mixture in a single layer.
Tamp rice down gently for even coverage but avoid pressing the chicken too firmly.
Bake covered for 35 minutes, then remove the cover and bake for another 5-10 minutes until the rice is golden and the chicken is cooked through.
Meanwhile, mix grated cucumber with remaining olive oil, lemon juice, zest, and Greek yogurt for tzatziki. Serve over the baked dish.
Notes
Parchment paper ensures easy cleanup and prevents sticking
Greek yogurt thins tzatziki if rice becomes too dry after baking
Skip feta for a vegan version or use a halal dairy substitute
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 12g