Description
A flavorful one-pan meal combining tender chicken, fluffy rice, and creamy tzatziki sauce for a simple yet satisfying dinner.
Ingredients
4 boneless, skinless chicken breasts (600–700 g)
1 cup (200 g) long-grain white rice
2 cups (480 ml) chicken broth
1 tablespoon olive oil (15 ml)
1 teaspoon garlic powder (5 g)
1 teaspoon onion powder (5 g)
1 teaspoon dried oregano (5 g)
1/2 teaspoon paprika (2 g)
1/2 teaspoon salt (3 g)
1/4 teaspoon black pepper (1 g)
1 cup (240 g) Greek yogurt
1/2 cup (75 g) grated cucumber
2 cloves garlic (6 g)
1 tablespoon lemon juice (15 ml)
1 tablespoon olive oil (15 ml)
1 tablespoon fresh dill (5 g)
1/4 teaspoon salt (1.5 g)
Instructions
Preheat oven to 190°C (375°F) and grease a baking dish.
Season chicken with garlic powder, onion powder, oregano, paprika, salt, and pepper.
Spread rice in the dish and pour in chicken broth and olive oil.
Add optional vegetables if desired.
Place chicken on top of the rice.
Cover with foil and bake for 35–40 minutes.
Mix all tzatziki ingredients in a bowl and refrigerate.
Remove foil and bake another 10–15 minutes until chicken is cooked.
Rest briefly, then serve with tzatziki.
Notes
Squeeze excess moisture from cucumber for thick tzatziki
Add extra broth if reheating to keep rice moist
Can substitute chicken thighs for juicier texture
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes