Dump-and-Bake Chicken Tzatziki with Rice: A Weeknight Family Favorite

why make this recipe

Easy Dump-and-Bake Chicken Tzatziki and Rice is a fantastic meal for busy families. It’s simple to prepare, making it a great option for weeknight dinners. Just toss everything into a baking dish, pop it in the oven, and let it do the work for you. This dish combines tender chicken, rice, and fresh veggies, creating a wholesome meal that’s both flavorful and satisfying. Plus, the creamy tzatziki sauce adds a delicious finishing touch.

how to make Easy Dump-and-Bake Chicken Tzatziki and Rice

Ingredients:

• 1 lb chicken breast or thighs, boneless skinless, diced (the star of the dish, packed with protein)
• 2 tbsp lemon juice, fresh (brightens the dish and enhances the chicken’s flavor)
• 2 tbsp olive oil, extra virgin (adds richness and helps in marinating)
• 1 cup fresh herbs (parsley, oregano, thyme) (use fresh for best flavor; dried can substitute in a pinch)
• 1 cup uncooked long grain white rice (absorbs all the delicious juices during baking)
• 1 medium zucchini, grated (adds moisture and a subtle sweetness to the dish)
• 2 cups chicken broth (the flavorful base that cooks the rice and chicken to perfection)

Directions:

1. Preheat your oven to 375°F (190°C).
2. Lightly coat a 9 x 13-inch baking dish with olive oil.
3. In the dish, toss diced chicken with fresh lemon juice, olive oil, herbs, and spices until evenly coated.
4. Let the chicken sit for 30 minutes to allow flavors to sink in.
5. Gently stir in uncooked rice, grated zucchini, and chicken broth until well mixed.
6. Securely cover the dish with aluminum foil.
7. Bake for 45-50 minutes, or until the rice is tender and liquid is absorbed.
8. Remove from the oven and fluff the rice with a fork.
9. Top with tzatziki sauce, garnish with fresh herbs, and add lemon wedges for serving.

how to serve Easy Dump-and-Bake Chicken Tzatziki and Rice

Serve the Chicken Tzatziki and Rice warm right out of the oven. Spoon the fluffy rice and chicken mixture onto plates and drizzle with tzatziki sauce. Garnish with fresh herbs and serve with lemon wedges on the side for an extra zing. This dish pairs nicely with a light salad or crusty bread.

how to store Easy Dump-and-Bake Chicken Tzatziki and Rice

To store leftovers, let the dish cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the dish for up to 2 months. To reheat, return it to the oven until warmed through or microwave individual portions.

tips to make Easy Dump-and-Bake Chicken Tzatziki and Rice

• For added flavor, marinate the chicken overnight with lemon juice and herbs.
• If you like some heat, add a pinch of red pepper flakes to the mix.
• Feel free to switch out the zucchini for other vegetables like bell peppers or spinach for variety.

variation

You can try using brown rice instead of white rice for a healthier option, but adjust the cooking time and the amount of liquid needed. Quinoa is another great alternative that cooks more quickly.

FAQs

Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but increase the baking time to ensure it cooks completely.

What can I substitute for tzatziki sauce?
If you don’t have tzatziki sauce, you can use yogurt mixed with cucumber and garlic as a substitute.

Can I make this dish ahead of time?
Yes, you can prepare everything in the baking dish and store it in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.

Easy Dump-and-Bake Chicken Tzatziki and Rice

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• Author: angela
• Total Time: 80 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A simple and flavorful one-dish meal combining tender chicken, rice, and fresh veggies, topped with creamy tzatziki sauce.

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Ingredients

Scale 1x2x3x

• 1 lb boneless skinless chicken breast or thighs, diced
• 2 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 1 cup fresh herbs (parsley, oregano, thyme)
• 1 cup uncooked long grain white rice
• 1 medium zucchini, grated
• 2 cups chicken broth

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Lightly coat a 9 x 13-inch baking dish with olive oil.
3. Toss diced chicken with lemon juice, olive oil, herbs, and spices until evenly coated.
4. Let the chicken sit for 30 minutes to allow flavors to sink in.
5. Gently stir in uncooked rice, grated zucchini, and chicken broth until well mixed.
6. Cover the dish securely with aluminum foil.
7. Bake for 45-50 minutes, or until the rice is tender and liquid is absorbed.
8. Remove from the oven and fluff the rice with a fork.
9. Top with tzatziki sauce, garnish with fresh herbs, and add lemon wedges for serving.

Notes

Marinate the chicken overnight for added flavor. Substitute zucchini with bell peppers or spinach for variety.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 70mg