Description
A flavorful one-pan meal with juicy chicken, creamy Greek yogurt, rice, and a fresh tzatziki twist—topped with cucumbers, tomatoes, feta, and herbs.
Ingredients
1 lb boneless, skinless chicken breast, cubed
1 cup uncooked long-grain white rice
1½ cups chicken broth
1 cup plain Greek yogurt
½ cup tzatziki sauce (store-bought or homemade)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 medium cucumber, diced
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
¼ cup crumbled feta cheese
Fresh dill or parsley, for garnish (optional)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In the dish, stir together uncooked rice, chicken broth, Greek yogurt, tzatziki, olive oil, garlic powder, oregano, salt, and pepper.
Add cubed chicken and stir again until evenly coated.
Cover tightly with foil and bake for 45–50 minutes, until rice is tender and chicken is cooked through.
Remove foil. Top casserole with cucumber, tomatoes, and red onion. Sprinkle with feta.
Return to oven, uncovered, for 5–10 minutes to warm toppings.
Garnish with fresh dill or parsley if desired. Serve warm.
Notes
Use chicken thighs for extra richness.
Homemade tzatziki with extra garlic and dill adds bold flavor.
Stir in kalamata olives for a briny finish.
Substitute white rice with basmati or brown rice—adjust broth and bake time.
Add spinach or kale during the final 10 minutes for extra greens.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course, Casserole
- Method: Bake
- Cuisine: Mediterranean, Greek-Inspired
