Go Back
A baking dish filled with Mediterranean chicken and rice topped with fresh cucumber, feta, and creamy tzatziki sauce.

Dump-and-Bake Chicken Tzatziki Rice

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 520
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 cup uncooked long-grain jasmine rice
  • 2 cups chicken broth
  • 1/2 cup red onion, finely diced
  • 2 cloves garlic , minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup Kalamata olives, sliced
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup tzatziki sauce
  • 1/2 cup English cucumber, diced
  • 1 tablespoon fresh dill, chopped

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In the baking dish, combine the uncooked jasmine rice, chicken broth, diced red onion, minced garlic, dried oregano, salt, and pepper.
  3. Add the cubed chicken and olive oil to the dish, stirring to distribute the ingredients evenly.
  4. Cover the dish tightly with aluminum foil to prevent steam from escaping.
  5. Bake for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is tender.
  6. Remove from the oven and let the dish rest, covered, for 5 minutes.
  7. Remove foil and fluff the rice with a fork.
  8. Top with crumbled feta cheese, sliced Kalamata olives, diced cucumber, and fresh dill.
  9. Serve immediately with generous dollops of tzatziki sauce.