Description
Easy dump-and-bake chicken with rice and a creamy tzatziki-inspired sauce.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried dill
- Salt and black pepper to taste
- 1/4 cup chopped fresh cucumber (optional, for garnish)
- 2 tablespoons chopped fresh parsley or dill (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a 9×13 inch baking dish, combine the uncooked rice and chicken broth. Stir to distribute the rice evenly.
- In a medium bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, oregano, and dill. Season with salt and pepper.
- Add the chicken pieces to the yogurt mixture and toss to coat everything evenly.
- Spoon the coated chicken mixture over the rice and broth in the baking dish. Spread it out in a single layer.
- Cover the baking dish tightly with foil.
- Bake for 30-35 minutes, or until the rice is cooked and the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Carefully remove the foil and let it rest for 5-10 minutes before serving. This allows the flavors to meld and the rice to absorb any remaining liquid.
- Garnish with chopped cucumber and fresh herbs, if desired.
Notes
- You can use brown rice, but you may need to increase the baking time and liquid. Follow the package instructions for brown rice.
- Adjust the amount of garlic and herbs to your preference.
- For a spicier dish, add a pinch of red pepper flakes to the yogurt mixture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean