Tzatziki Chicken Bake (Print Version)
# Ingredients:
01 -
1 ½ pounds boneless chicken breasts, cut into small chunks
02 -
½ teaspoon paprika for seasoning
03 -
½ cup fresh parsley or dill, chopped (to garnish)
04 -
1 medium cucumber, thinly sliced for an optional topping
05 -
1 ½ cups chicken broth with reduced sodium
06 -
½ cup crumbled feta for the finishing touch
07 -
1 teaspoon onion powder to add flavor
08 -
1 teaspoon of garlic powder for a punch of taste
09 -
1 cup of plain white rice, long-grain preferred
10 -
1 teaspoon dried oregano as a herb touch
11 -
1 cup tzatziki sauce (homemade or from a store)
# Instructions:
01 -
Turn the oven to 375°F (190°C). Spray a 9x13-inch dish lightly with cooking spray or brush with oil.
02 -
Add the raw rice straight to the baking dish and spread it out evenly. Pour the chicken broth over top, making sure the liquid fully covers the rice.
03 -
Drop the chicken pieces onto the rice layer. Sprinkle on the onion powder, garlic powder, dried oregano, and paprika so every bite bursts with flavor.
04 -
Dollop the tzatziki across the chicken and use a spoon to smoothly coat it. This keeps the chicken juicy and adds a fresh, creamy tang.
05 -
Wrap the dish tightly with aluminum foil and bake for 35-40 minutes. The chicken should be opaque and cooked through, and the rice soft. If there's still liquid, uncover and bake for an extra 5-10 minutes.
06 -
Once it's out of the oven, let it cool for 5 minutes. Sprinkle on crumbled feta, some of that chopped parsley or dill, and cucumber slices for added crunch.
07 -
Scoop it onto plates warm and enjoy all the flavors coming together!
# Notes:
01 -
You can make a bigger batch to feed more people or store extra for the week.
02 -
Leftovers stay good in the fridge for up to 3 days if kept in a tight container. Reheat in the oven or microwave.